Ingredients
2 cans (14 oz each) tuna in water, drained
1 cup peeled and chopped cucumber
1/2 cup chopped tomato
1/4 cup finely chopped red onion
2 tbsp crumbled feta cheese
1/4 cup kalamata olives
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
4 pita bread halves (warmed)
Instructions
Drain tuna and pat dry with paper towels
Chop cucumber into 1/4-inch dice
Combine tuna, cucumber, tomato, red onion, olives, and half the feta in a bowl
In a separate bowl blend olive oil, lemon juice, oregano, salt, and pepper
Pour dressing over tuna mixture, toss gently
Fold in parsley and dill
Stuff each pita half with mixture, top with remaining feta
Serve warm or at room temperature
Notes
Use fresh tuna if available by substituting 1 lb (450g) cooked white fish
Omit feta for a vegan version
Add diced bell pepper or avocado for extra texture
Store leftovers soaked in a damp paper towel in an airtight container
- Prep Time: 15
- Category: Mediterranean Basics
- Method: No-cook assembly
- Cuisine: Mediterranean
- Diet: Dairy-free optional
Nutrition
- Serving Size: 1 pita
- Calories: 340
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg