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.
Ingredients
- 2 teaspoons freshly-squeezed lime juice
- 1 teaspoon Dijon 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
Directions
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Stir lime juice, Dijon, and sugar together in a small bowl. Gradually whisk in olive oil until dressing thickens slightly.
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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.
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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.
Nutrition Facts Servings Per Recipe 2 Calories 520 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 21% Cholesterol 38mg 13% Sodium 1106mg 48% Total Carbohydrate 56g 20% Dietary Fiber 3g 11% Total Sugars 4g Protein 27g Vitamin C 7mg 35% Calcium 156mg 12% Iron 4mg 21% Potassium 400mg 9% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
