Greek Tuna Salad Pockets

READY IN: 15mins
Recipe by English_Rose

Greek tuna salad served in pita breads.

Top Review by HeatherN

We really enjoyed this. I used all the ingredients listed, but I assembled it a bit differently since I was making this for my husband to take to work and didn't want the pita getting all soggy. I mixed up the tuna ingredients and packed that in one container. In a large bowl I tossed the spinach, tomato, red onion, feta (and I threw some diced cucumber in there too.) Then I sent along an Italian Herb tortilla wrap kind-of thing. He assembled it all at work and said it was delicious.

Ingredients Nutrition

  • 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 tomatoes, 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.

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