Greek Tuna Salad Pockets

Eileen Hineline


Healthy lunch! Simple, delicious and easy.
Recipe/picture by McCormick.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • ·
    3 tablespoons lemon juice
  • ·
    1 1/2 tablespoon olive oil
  • ·
    2 1/4 teaspoons mccormick® oregano leaves
  • ·
    3/4 teaspoon mccormick® garlic powder
  • ·
    1 1/2 pouch (7 ounces) albacore tuna, packed in water
  • ·
    3/4 cup chopped tomato
  • ·
    3/8 cup finely chopped red onion
  • ·
    3/8 cup crumbled reduced fat feta cheese
  • ·
    3 whole wheat pita breads (6 1/2-inch)
  • ·
    1 1/2 cup baby spinach leaves

How to Make Greek Tuna Salad Pockets


  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.
  4. ******Nutrition information
    (Amount per serving)
    Calories: 210Cholesterol: 24mg
    Sodium: 488mgProtein: 17g
    Total Fat: 6gFiber: 3g
    Carbohydrate: 22g

Printable Recipe Card

About Greek Tuna Salad Pockets

Course/Dish: Other Breads Sandwiches
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Diabetic Low Fat

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