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
Instructions
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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.
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)
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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
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.
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