Tuna Salad Pita

I found this recipe at www.eatingwell.com had it for lunch, and it was soooo good! And its pretty cheap too! I found that i had most of the ingredients right in my pantry! Hope you enjoy it! -253 cal. -4 servings, 1 cup each Ingredients 2 6-ounce cans chunk light tuna, drained 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note) 10 cherry tomatoes, quartered 4 scallions, trimmed and sliced 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1/4 teaspoon salt Freshly ground pepper, to taste Preparation 1.Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve. They recommend that you leave it in the frige for two days, then eat it, but i refrigerated it for about an hour and i thought it was yummy! I also ate it on a toasted multigrain sandwich flat(170 cal.) that i purchased from walmart, and it was delicous!