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.
10m
PREP TIME
210
CALORIES
10
INGREDIENTS
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.
10m
PREP TIME
210
CALORIES
10
INGREDIENTS
Ingredients 4 Servings
- 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
INSTRUCTIONS
- 1 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.
- 2 Refrigerate at least 1 hour or until ready to serve.
- 3 Cut pita breads in half. Line with spinach leaves. Spoon tuna mixture into pita pockets.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
MEET YOUR NEW CULINARY SIDEKICK
Get the Flavor Maker app to discover recipes, help plan meals, organize your spice pantry, and more!
