Greek Tuna Salad Pockets

Name: Greek Tuna Salad Pockets
Prep time: 10 min
Yield: 4
Cuisine: Greek,
Ingredients: 2 tbsps lemon juice; 1 tbsp olive oil; 1 1/2 tsps McCormick® Oregano Leaves; 1/2 tsp 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

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

Servings: 4

Ingredients

Step1
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

KEY PRODUCTS

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.