In bowl, flake tuna finely, stir in half of the crumbs, 1/4 cup of the mayonnaise, half of the dillweed, the oregano, and salt and pepper to taste, shape into 2 patties. Spread remaining crumbs on waxed paper or in shallow bowl. Press patties into crumbs to coat.
In small bowl, stir together remaining mayonnaise, yogurt, remaining dill, paprika, and salt and pepper to taste.
In large skillet, heat oil over medium-low heat, cook patties for about 3 minutes per side or until golden. Cut pita breads in half and warm in toaster, open to form pocket.
Cut each hot tuna patty in half, place in pocket along with cucumber, some of the sauce and a few sprouts.
By Sherry from Mexico
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