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Tuna Salad Pita Pocket Recipe

American · Main course · 10 min total

A quick and easy lunch or light dinner, this tuna salad pita pocket is filled with a creamy, tangy tuna mixture and crunchy vegetables, all stuffed into warm pita bread.

Ingredients

• 1 can (5 oz) tuna, drained and flaked
• 2 tablespoons mayonnaise
• 1 tablespoon plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup finely diced celery
• 2 tablespoons finely diced red onion
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste
• 2 whole wheat pita breads, halved and warmed
• 1/2 cup shredded lettuce
• 4 slices tomato

Instructions

1. In a medium bowl, combine the flaked tuna, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, celery, red onion, and parsley. Mix well and season with salt and pepper.
2. Warm the pita bread halves in a dry skillet over medium heat for about 30 seconds per side, or in a microwave for 10 seconds.
3. Open each pita half to form a pocket. Line each pocket with shredded lettuce and a slice of tomato.
4. Spoon the tuna salad evenly into the pita pockets. Serve immediately.

Tips

• For extra crunch, add chopped cucumber or bell pepper to the tuna salad.
• You can substitute canned salmon or chicken for the tuna.
• These pita pockets are best eaten right away to prevent sogginess.

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