Directions:

• Thaw pita pocket at room temperature overnight. Proper thawing will aid in handling the product without breaking and cracking.
• Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly. Make 1 lengthwise cut leaving each root half intact, then cut across to make 1⁄4” strips. Rinse cut romaine under running water and drain well
• Weigh then rinse tomatoes and onions under running water. Drain well in a colander.
• Remove tomato core, and dice into ½” pieces. Dice onions into ½” pieces.
• Rinse parsley under running water and drain in a colander. Further dry parsley by rolling in a disposable paper towel.
• Cut away thick stems of parsley bunch, then finely chop.
• Combine Greek yogurt, lemon juice, mayonnaise, parsley, and garlic powder in a large bowl. Add undrained tuna and using fresh gloves, crumble into small pieces. Add tomatoes, red onions, black olives, and mozzarella cheese. Mix gently until all ingredi
• Cut pita rounds in half. To assemble pita, place ¼ cup romaine lettuce into pita pocket. Using a no. 8 disher, add 1/2 cup packed tuna mixture into center of pocket. Serve 1 pocket immediately. Avoid holding for long periods of time to prevent pita fro