Tuna Steak

1. Season the tuna steak with salt and pepper. Cut the steak into pieces about the size of a deck of playing cards. That size should fit inside the pita bread.

2. Place the tuna in a sauté pan coated with a slick of cooking oil. Cook over medium-high heat until the tuna is beige in the middle and no longer pink. A good rule is to cook fish on medium-high heat on the stove or in a 400-degree Fahrenheit oven for 10 minutes for every inch the fish is thick. For example, a 1/2-inch-thick tuna steak would take about 5 minutes to cook.

3. Cut about one-third of the pita bread off the top of the flat circle of pita bread. That should reveal a pocket in the bread. Stuff the smaller piece of pita inside the larger piece.

4. Combine your choice of raw tomatoes, cucumbers, scallions, lettuce, baby spinach leaves and green peppers. Each pita sandwich gets about 1/4 cup of vegetables.

5. Mix the vegetables with your choice of mayonnaise, ranch dressing, olive oil and vinegar or lemon juice.

6. Push the hot tuna steak inside the pita bread. Gently stuff in the vegetable mixture.

Canned Tuna

1. Drain the water or oil from the can of tuna. Place the tuna in a bowl and break it apart with a fork.

2. Chop your choice of celery, dill, onions and pickles. Add shredded cheese, if desired, about 1/4 cup to a 5-ounce can of tuna fish. Add mayonnaise if you like. Combine the ingredients and set aside.

3. Spray a baking sheet with cooking oil. Lay the pita bread on the sheet. Place it under the broiler until the pita is lightly toasted. Watch carefully, as the bread can go from toasted to burnt in seconds.

4. Spread the toasted pita with the tuna mixture. Place it under the broiler until the tuna mixture is bubbly and the cheese has melted.

Tuna Burger

1. Chop raw tuna into 1/4-inch chunks.

2. Combine it with your choice of finely chopped onions, scallions or shallots. Add in breadcrumbs or crushed crackers. Beat in a raw egg. The egg binds the tuna and other ingredients together.

3. Form the mixture into patties no more than 1/2 inch to 3/4 inch thick, and about 3 inches in diameter. Refrigerate for an hour to firm up the patties.

4. Fry the tuna patties in a pan coated with cooking oil over medium-high heat until the patty is cooked through. It shouldn't take more than 5 minutes for a patty 1/2 inch thick.

5. Slide the tuna patty inside the split pita pocket bread. Serve with dilled lemon mayonnaise and tartar sauce, or just a squeeze of lemon juice.