- 1. Mix together the tuna mayonnaise and salsa.
- 2. Add the spring onions celery parsley carrot green pepper and one tomato and mix well. Season with black pepper.
- 3. Refrigerate for at least 1 hour.
- 4. Cut each pita in half and line each half with a lettuce leaf a slice of tomato mushroom slices and bean sprouts.
- 5. Split the tuna salad mixture evenly between the pitta halves and garnish with a sprig of parsley.