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.  

Recipe by MyRecipes September 2015

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Ryan Benyi

Recipe Summary

total:
10 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

Nutrition Facts

478 calories; fat 23g; saturated fat 3g; protein 34g; carbohydrates 39g; fiber 6g; cholesterol 66mg; sodium 944mg.
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