2 pita breads, cut in half
1 tbsp minced onion
1/4 cup shredded carrot
1 tsp finely grated lemon zest, optional
4 lettuce leaves
In a small mixing bowl, combine the tuna, onion, carrot and lemon zest; stir with a fork to blend. Add enough mayonnaise to make mixture of the texture to suit your taste. Line each half of a pita pocket with a lettuce leaf. Divide the tuna salad into 4 parts and use to stuff the lettuce lined pita pockets.