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INGREDIENTS:1 66.5 oz. canned white tuna, well drained
4 oz. minced celery blanched & chilled
½ cup raisins
½ cup diced ripe mango
½ cup mayonnaise
Salt & pepper to taste
1 Tbsp. curry powder
12 Greek pita rounds
2 oz. melted butter
2 Tbsps. Kosher saltDIRECTIONS:1. Combine tuna with celery, raisins, mango, mayonnaise, curry powder and salt and pepper. Mix well.

2. Per Order: Brush pita w/ butter and sprinkle w/ Kosher salt & grill. Scoop 5 oz. of tuna salad into pita and fold.SERVINGS:From:Recipe from John Rossi, Flik International