Greek Tuna Salad Pockets

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.

Serves: Makes 4 servings.
10 mins Prep time
10 mins Prep time
  • 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.

Nutrition information

(Amount per serving)

  • 210Calories: 210Cholesterol: 24mg
  • Sodium: 488mgProtein: 17g
  • Total Fat: 6gFiber: 3g
  • Carbohydrate: 22g