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
- freshly-squeezed lime juice: 2 tsp
- Dijon mustard: 1 tsp
- white sugar: 0.5 tsp
- olive oil: 2 Tbsp
- (5-ounce) can solid white Albacore tuna in water, drained and chunked: 1 piece
- 1/2 tablespoons chopped red onion: 1 piece
- peeled, seeded, and chopped cucumber: 1 Tbsp
- fresh parsley: 1 Tbsp (chopped)
- capers: 1 Tbsp (drained, optional)
- salt and freshly ground black pepper: (to taste)
- (6-inch) whole wheat pita bread: 1 piece
- lettuce leaves: 2 piece
- cherry tomatoes: 6 piece (halved)
- Kalamata olives: 2 Tbsp (sliced)
- crumbled feta cheese: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
