A delightful twist on a classic tuna salad, served in pita pockets for a quick and satisfying meal.
Combine the drained tuna, shredded carrots, chopped celery, sweet pickle relish, light mayonnaise, and celery seed in a medium bowl.
Ensure the tuna is well-drained to avoid a watery mixture.
Cut the pita bread in halves and gently open the pockets.
Warm the pita bread slightly to make it easier to open.
Spoon the tuna mixture into the pita pockets evenly.
Do not overfill the pockets to prevent them from tearing.
Serve immediately or refrigerate for up to 2 hours before serving.
For a chilled option, refrigerate the filled pitas before serving.
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