Greek Tuna Salad Pockets

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Total Time
15 mins
0 mins

Greek tuna salad served in pita breads.

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  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 12 teaspoons dried oregano
  • 14 teaspoon garlic salt
  • 1 (7 ounce) tin tuna in brine, drained
  • 1 tomato, roughly chopped
  • 12 red onion, finely chopped
  • 4 ounces reduced-fat feta cheese, crumbled
  • 4 whole wheat pita breads
  • 2 ounces baby spinach leaves
  • salt and pepper


  1. Combine the lemon juice, oil, oregano and garlic salt in a medium bowl. Add the tuna, tomato, red onion and feta cheese, season to taste and toss lightly.
  2. Cover and refrigerate for at least 1 hour to allow the flavours to develop. Bring back to room temperature for approximately 30 minutes before serving.
  3. Warm the pita breads under a low-heat grill. Remove and slice in half. Open carefully and line with spinach leaves.
  4. Spoon in the tuna mixture and serve immediately.