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Tuna-Stuffed Pita Pockets
Tuna-Stuffed Pita Pockets
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Prep Time:
15 minutes
Total Time:
15 minutes
Mouth-watering tuna salad stuffed in pita pockets with cucumbers, capers, and tangy dressing. Topped with tomatoes, olives, and feta for a Greek twist.
Ingredients:
  • 2 teaspoons freshly-squeezed lime juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1 (5-ounce) can solid white Albacore tuna in water, drained and chunked
  • 1-1/2 tablespoons chopped red onion
  • 1 tablespoon peeled, seeded, and chopped cucumber
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon capers, drained (optional)
  • salt and black pepper to taste
  • 1 (6-inch) whole wheat pita pocket bread
  • 2 pieces of leaf lettuce
  • 6 cherry tomatoes, halved
  • 2 tablespoons sliced Kalamata olives
  • 2 tablespoons feta cheese, crumbled
Instructions:
  • Combine lime juice, Dijon mustard, and sugar in a small bowl. Slowly drizzle in olive oil while whisking until the dressing slightly thickens.
  • In a separate bowl, combine tuna with onion, cucumber, parsley, and capers. Drizzle dressing over the mixture and gently stir to keep the tuna chunky. Season with salt and pepper to taste.
  • Cut pita in half and gently open to create pockets. Fill each with leaf lettuce and evenly distribute tuna mixture. Garnish generously with tomatoes, olives, and feta cheese. Enjoy right away.

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