This tuna salad is a welcome departure from its mayonnaise-based cousin. Serve in pita pockets with fresh spinach for a portable meal. Photo credit: Julie Deily from The Little Kitchen.
Mix lemon juice, oil, oregano and garlic powder in medium bowl until well blended. Add tuna, tomato, red onion and feta cheese; toss lightly. Cover.
Refrigerate at least 1 hour or until ready to serve.
Cut pita breads in half. Line with spinach leaves. Spoon tuna mixture into pita pockets.