Tuna Salad Pita
Ready in 10 minutes, these tuna pita pockets are great for a healthy, yummy, high-protein, and no-cook lunch or dinner.
Ingredients
- 1 can water-packed tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar, or lemon juice
- 1 teaspoon dried dill
- 2 cups romaine lettuce, finely chopped
- 1/2 cup cherry tomatoes, quartered
- 1 rib celery, diced
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons fresh parsley, finely chopped
- 1 whole wheat pita, or regular
- Salt
- Black pepper
Instructions
- In a medium bowl, add the mayonnaise, Dijon mustard, red wine vinegar, dried dill, and a pinch of salt and black pepper, and whisk until well combined.
- To the same bowl, add the lettuce, tuna, tomatoes, celery, red onion, and parsley, and then – using tongs or your hands – toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper to taste.
- Optional: If you prefer a warm pita, you can warm your pita in an oven at 350°F for a few minutes or in the microwave for 15-30 seconds.
- Place the pita on a cutting board and slice it in half, then use your hands to open each side to create a pocket. Then fill each side of the pocket with the tuna salad mixture.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 pita
- Calories: 537 calories
- Sugar: 6 grams
- Fat: 25 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 33 grams
