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!⁠


  •  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


  1. Grill the pita pockets on 1 side. *see note*
  2. 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.
  3. Carefully open the pitas so they don’t tear.
  4. Add a slice of lettuce to 1 pita and spoon in 2-3 tablespoons of the tuna mix. Repeat with the other 3 pitas.
  5. Serve with your favourite sides.


* 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.