Tuna-Salad Pita

Tuna-Salad PitaRecipe
Photo: Ryan Benyi

This tuna salad keeps in the fridge for up to one week. When you're ready to enjoy it for lunch, spread the tuna salad in pita pockets and add lettuce and tomato.  

Cost per Serving:



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2 5-oz. cans chunk light tuna in water, drained
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper
1 6-inch whole-wheat pita, halved
2 to 4 thin tomato slices
1/2 cup finely shredded romaine lettuce


Total: 10 Minutes

1. Mix first 4 ingredients in a medium bowl until well combined. Season with salt and pepper. Place 1/2 tuna salad in an airtight container; cover and chill (will keep for up to a week).

2. Spread remaining salad in pita pockets. Carefully push in tomato and lettuce.

Created date

August 2015

Nutritional Information

Calories 478
Fat 23 g
Satfat 3 g
Protein 34 g
Carbohydrate 39 g
Fiber 6 g
Cholesterol 66 mg
Sodium 944 mg