From the Kitchen of:  Pepper

 

2	cans (6 oz)	solid white tuna packed in water, drained well
1/2	cup	minced red bell pepper
1	medium	jalapeno pepper, seeded and minced
1	tbsp.	minced cilantro
1/2	cup	mayonnaise
2	tbsp.	lemon juice
1	large	clove garlic, peeled and forced through a press
1/4	tsp.	Tabasco sauce
6	small	inner leaves, romaine lettuce, cut into fine shreds
2		whole pita bread, split and opened.

Break up the tuna into fine flakes.  Add the bell pepper, jalapeno and
cilantro.  Stir together the mayonnaise, lemon juice, garlic and Tabasco.

Combine the tuna mixture with the mayonnaise dressing and refrigerate until
ready to use.

Just before serving, stir the the shreds of romaine.  Fill the pita bread
with lettuce and tuna mixture and serve.