As written, this recipe isn't quite gluten-free.  However, as pictured, it is.  I used Kinnikinnick's English Muffins (toasted), they were fabulous!

This recipe comes from the Complete Idiot's Guide to Total Nutrition Cooking.  I found it a bit bland when copied word for word.  Add your choice of chopped olives, freshly ground black pepper, lemon juice, rosemary, or all of the above to taste.  Also, I used olive oil packed tuna (from Trader Joe's), which is far superior to tuna packed in water, which tends to be mushy.

This makes more than 2 servings if you ask me!

Serves: 2

• 1 large whole-wheat pita (or gluten-free bread of choice)
• 4 oz. canned tuna, drained (author recommends packed in water for low fat/calorie I believe)
• 1 slice onion, finely chopped
• 15 oz. cannellini beans, mashed
• 1 clove garlic, mashed
• 1 leaf romaine lettuce

Cut pita in half, and split open

In a owl, combine tuna, onion, beans, and garlic.

Place one-half leaf of lettuce inside pita half and fill with half tuna mixture.  Repeat with remaining pita half.

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