Food Fridays: Tuna Pita Pockets
Need a fast and easy lunch that’s budget-friendly? Try these Tuna Pita Pockets!
With all the fun outdoor activities and excursions that spring and summer bring, it can be hard to think of healthy on-the-go options. This no-cook lunch recipe is packed full of nutrition, using high-quality canned tuna and Greek yogurt for all your healthy fats, protein and omega-3’s. Not to mention this recipe is extremely budget-friendly – using canned food does not mean you have to compromise on nutrition!
If you’ve broken out the barbeque – try tossing the pita on the grill to give it extra toasty flavour and crispness.
On our Metabolic Balance program? Swap out the whole-wheat pita for a serving of rye crispbread! This recipe is easily customizable to use whatever ingredients you have on hand, throw it on a bed of lettuce and you’re good to go!
Try this recipe out today!
Ingredients
- 2 whole wheat pita pockets, cut in half
- 2 – 5 ounce cans of solid white albacore tuna in water
- Juice of 1 lemon
- 1 cup coleslaw mix
- 4 red grapes, sliced
- 1/4 cup light mayonnaise
- 1/4 cup plain Greek yogurt
- 2 teaspoons yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon celery seed
- 4 lettuce leaves
Instructions
- Grill the pita pockets on 1 side. *see note*
- To a mixing bowl add the tuna, lemon juice, coleslaw mix, grapes, mayonnaise, yogurt, mustard salt, pepper and celery seed. Mix well until everything is combined.
- Carefully open the pitas so they don’t tear.
- Add a slice of lettuce to 1 pita and spoon in 2-3 tablespoons of the tuna mix. Repeat with the other 3 pitas.
- Serve with your favourite sides.
Notes
* This can be done on an indoor or outdoor grill. If you don’t have a grill available, skip this step or use a toaster oven/toaster.
Recipe by Culinary Ginger.
