These tuna-stuffed pita pockets feature chunky tuna salad with cucumber, capers, parsley, and a tangy, light dressing. Once filled, the pita pockets are topped with tomatoes, Kalamata olives, and feta—almost a Greek salad in a pita.
Preparation Details
Prep Time: 15 mins
Cook Time: Not available
Total Time: 15 mins
Servings: 2
Ingredients
- 2 teaspoons freshly-squeezed lime juice
- 1 teaspoon D ijon mustard
- 1/2 teaspoon white sugar
- 2 tablespoons olive oil
- 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 drained capers (optional)
- salt and freshly ground black pepper to taste
- 1 ( 6-inch ) whole wheat pita bread
- 2 lettuce leaves
- 6 cherry tomatoes, halved
- 2 tablespoons sliced Kalamata olives
- 2 tablespoons crumbled feta cheese
Steps
- Stir lime juice, Dijon, and sugar together in a small bowl. Gradually whisk in olive oil until dressing thickens slightly.
- Place tuna in a separate bowl; add onion, cucumber, parsley, and capers. Drizzle dressing over tuna mixture and stir gently, trying to keep tuna chunky. Season with salt and pepper.
- Slice pita in half and open halves to form pockets. Place leaf lettuce in the pita halves, and spoon in tuna mixture. Top with tomatoes, olives, and feta cheese. Serve immediately.
