Tuna and Egg Salad

1 lg Hard-boiled egg; cooled finely chopped
1 cn Solid white tuna; in water drained
2 tb Low-cal mayo;
1/2 ts Freshly ground pepper;
1 tb Chives; fresh minced
Bibb or Boston Lettuce;
1 md Tomato; diced
Pita bread;

Mix with fork until well blended. Serve tuna-and-egg mixture into pita pocket topped with bitesize pieces of tender bibb or boston lettuce and 1 diced medium tomato.

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