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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.
2 tablespoons lemon juice
1 tablespoon olive oil
1 1/2 teaspoons McCormick® Oregano Leaves
1/2 teaspoon McCormick® Garlic Powder
1 pouch (7 ounces) albacore tuna, packed in water
1/2 cup chopped tomato
1/4 cup finely chopped red onion
1/4 cup crumbled reduced fat feta cheese
2 whole wheat pita breads (6 1/2-inch)
1 cup baby spinach leaves
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.
(Amount per serving)