Greek Tuna Salad Pockets Recipe

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This tuna salad is a welcome departure from its mayonnaise-based cousin. Serve in pita pockets with fresh spinach for a portable meal.
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Servings:
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Ingredients
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons McCormick® Oregano Leaves
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1 pouch (7 ounces) albacore tuna, packed in water
  • 1/2 cup chopped tomato
  • 1/4 cup finely chopped red onion
  • 1/4 cup crumbled reduced fat feta cheese
  • 2 whole wheat pita breads (6 1/2-inch)
  • 1 cup baby spinach leaves
Directions
PREP
10 mins
1. Mix lemon juice, oil, oregano and garlic powder in medium bowl until well blended. Add tuna, tomato, red onion and feta cheese; toss lightly. Cover.

2. Refrigerate at least 1 hour or until ready to serve.

3. Cut pita breads in half. Line with spinach leaves. Spoon tuna mixture into pita pockets.
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Nutrition (per serving)
Calories: 210 Calories
Fat: 6 Grams
Protein: 17 Grams
Cholesterol: 24 Milligrams
Carbohydrates: 22 Grams
Sodium: 488 Milligrams
Fiber: 3 Grams

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