Ingredients
- 2 cans (5 oz each) tuna in water, drained - 1/4 cup red onion, finely diced - 1/2 cup cucumber, diced - 1/4 cup Kalamata olives, chopped - 1/4 cup feta cheese, crumbled (optional) - 2 tablespoons fresh parsley, chopped - 2 tablespoons extra virgin olive oil - 1 tablespoon lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - 4 whole wheat pita pockets - Lettuce leaves (optional) - Tomato slices (optional)
Instructions
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In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, and dried oregano.
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Flake the drained tuna into the bowl with the dressing.
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Add the diced cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and fresh dill to the bowl.
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Gently stir everything together until well combined. Season with salt and pepper to taste.
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Slice the top off the pita pockets to open them. Line each pita with a few spinach leaves if desired.
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Stuff each pita generously with the tuna salad mixture.
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Serve immediately and enjoy!
Notes
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Make Ahead: The tuna salad can be stored in an airtight container in the refrigerator for up to 3 days. The liquid from the veggies may seep out a little; just give it a stir before serving.
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Pita Tip: To prevent sogginess, only stuff the pitas right before you plan to eat them.
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Tuna: Using tuna packed in olive oil will yield a richer flavor, but tuna in water works perfectly too.
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Dairy-Free: Omit the feta cheese for a dairy-free version. It will still be delicious!
- Prep Time: 15
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Calorie