Tuna Dill Pita Pockets

I'm always on the lookout for easy lunches I can fix in the office.  We've got a microwave, a toaster oven, a refrigerator, a mixing bowl, a grater, a cutting board and some knives.  If the preparation requires anything else, forget about it.  Now, that being said, there's an awful lot you can do with that equipment... 

One of the few catalogues I read cover to cover is Penzeys.  We've got one of their stores about two miles up the street.  Lucky us because their herbs and spices are just wonderful!!!  Every once in a while, I'll try a recipe from the catalogue.  I love it because they actually use their name in the ingredient list.  I don't have to label every recipe because it'll say PENZEY'S DILL WEED or whatever.  Subtle clues I can work with :-)  This recipe wound up being a total winner.  Since I was teaching a Social Security class the evening I made this for lunch, we wound up having open-faced tuna sandwiches for dinner too.  And, both of us were happy as all get out to have another serving of the tuna salad. 

Most of the time in the office, Annie sleeps in Connie's office.  There are three exceptions.  One, in the morning she loves to sleep in the pools of sunshine on my floor.  Two, when there are clients in my office and there's an opportunity for a poor pitiful dog to get some dog rubs.  And, three, when I'm fixing lunch.  Then, she's right outside the kitchen door awaiting her lunchtime dog treat and whatever scraps I see fit to toss her way.  See how she knows exactly where the kitchen starts?  She's such a wonderful pooch!

Tuna Dill Pita Pockets

Ingredients:
2 T shredded carrot
1/2 c finely chopped red onion
2/3 c diced celery
3 cans tuna (we use chunk light since it tends to have less mercury)
2 t lemon juice
1/2 t dill weed
salt and pepper
1/3 c mayonnaise
1/2 c grated extra sharp cheddar cheese
pita pockets - one per person
fresh spinach

Directions:

Mix the carrot

Onion

Celery

Tuna, lemon juice, dill

And mayonnaise.

Heat the pita pockets and cut them in half.

Put a couple of tablespoons of the grated cheddar in each pita pocket while it's still very warm.

Add tuna salad and some fresh spinach