Fill a pita with canned water-packed tuna and vegetables for a quick lunch or dinner.

In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.

In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.

Scoop 3/4 cup of the tuna salad into each pita pocket half and serve immediately.

• 1 1/2 cups shredded romaine lettuce
• 3/4 cup diced tomatoes
• 1/2 cup finely chopped green bell peppers
• 1/2 cup shredded carrots
• 1/2 cup finely chopped broccoli
• 1/4 cup finely chopped onion
• 2 cans (6 ounces each) low-salt white tuna packed in water, drained
• 1/2 cup low-fat ranch dressing
• 3 whole-wheat pita pockets, cut in half