A quick and easy lunch or weeknight dinner option that takes all of 5 minutes to get on the table!
Ingredients
142 gm
White tuna, canned in water, drained
(drained)
2 ring
Red onion
(diced)
6 tomato
Cherry Tomatoes
(quartered)
1/2 cup
Cucumber
(English; sliced and quartered)
1 tbsp
Lemon juice
2 tbsp
Greek yogurt, plain, fat-free
1/4 tsp
Whole grain mustard
1 cup
Green leaf lettuce
(or lettuce of choice)
2 medium pita
Pita bread, whole-wheat
Instructions
In a large bowl, mix together the drained tuna, red onion, cherry tomatoes, cucumber, lemon juice, Greek yogurt, and mustard.
Cut the pitas in half and open them to form a pocket.
Line the pita pockets with lettuce.
Spoon tuna salad into pockets and serve.
Notes:
Quick Tip:
To prevent the pita from tearing when you open the pockets, try grilling each side of the pita in a frying pan for a few seconds. This will warm the pita and make the outsides crispy, while the inside stays soft and warm, allowing you to cut and open the pockets more easily.
