Quick and Healthy Tuna Salad Pita Recipe

Why You’ll Love These Tuna Salad Pita Pockets

Quick – These tuna salad pita pockets can be whipped up in under 10 minutes.
Easy – Made with minimal ingredients, these pitas are super easy to make.
High in Protein – Filled with a full can of tuna, these pita pockets are protein-packed.
Full of Veggies – These pita pockets are loaded with vegetables.

Canned Tuna – The recipe calls for water-packed canned tuna, but you can use oil-packed tuna if you prefer.
Pita – You can use a plain or whole wheat pita.
Romaine Lettuce – To add some leafy greens. You could also use iceberg lettuce, butterhead lettuce, arugula, or spinach.
Tomato – To add a pop of sweetness. The recipe calls for cherry tomatoes, but grape or diced whole tomatoes would also work.
Celery – To add some crunch, diced cucumber would also work well.
Red Onion – To add some color and bite.
Mayonnaise – To make the creamy dressing. If you don’t like mayo, you can use plain yogurt or plain Greek yogurt instead.
Red Wine Vinegar – To balance the dressing, lemon juice would also work.
Dijon Mustard – To add some flavor.
Dill – To add more flavor.
Parsley – To add some freshness.
Salt and Pepper – To season.

Although I didn’t include any in my recipe, a slice of cheddar cheese or a bit of crumbled feta cheese would make a nice addition to these pitas.

To Make them Gluten-Free: Use a gluten-free pita.

To Make them Dairy-Free: No adaptations are needed, this recipe is dairy-free.

Make the dressing. In a medium bowl, add the mayonnaise, Dijon mustard, red wine vinegar, dill, and a pinch of salt and pepper, and whisk until well combined.
Make the tuna salad. Add the veggies and tuna to the bowl and toss until well coated in dressing.
Warm the pitas. Warm the pita in the oven or in a microwave.
Stuff the pitas. Slice the warm pita in half then, pull the sides apart to make a pocket, and then stuff each side with the tuna salad mixture.
Serve and enjoy!

You can find the detailed instructions in the recipe card below.