Greek · PANTRYHOP RECIPE
Greek-Style Tuna Salad Pita
15 minutes · 4 servings · omnivore
This is a Greek-style tuna pita using yogurt, lemon, and cucumber in a simple lunch format.
Ingredients
Check you have the quantities below.
- 2 cans (5 oz / 140 g each) canned tuna, drained
- 1/2 cup Greek yogurt
- 1/2 cup cucumber, diced
- 1 medium tomato, diced
- 2 tbsp red onion, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 pita bread
Let’s make it
- Mix tuna, yogurt, cucumber, tomato, onion, lemon juice, olive oil, salt, and pepper.
- Warm the pita breads.
- Fill each pita with the tuna mixture and serve right away.
- Chill leftovers for up to 1 day.
Use a little less onion for children and stuff the pita lightly so it does not spill.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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