Mediterranean Tuna Pita
Oil-packed tuna makes all the difference here — water-packed can't compete on flavor or texture. Fold in chopped olives, red onion, and capers for a Mediterranean twist that needs nothing more than a squeeze of lemon. Stuff into a warm pita with crisp cucumber.
Lunch · Sandwich · 10 min
Ingredients
- 2 cans (5 oz each) olive-oil-packed tuna, drained
- ½ cup English cucumber, finely diced
- ½ cup cherry tomatoes, quartered
- ¼ cup Kalamata olives, halved
- ¼ cup crumbled feta cheese
- 2 tablespoons red onion, finely diced
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons fresh lemon juice
- ½ teaspoon dried oregano
- 2 large pita breads, halved
- 1 handful mixed greens or arugula
- kosher salt
- freshly ground black pepper
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- In a medium bowl, break the tuna into flakes with a fork. Add the cucumber, tomatoes, olives, feta, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, a pinch of salt, and several cracks of black pepper until emulsified. Pour over the tuna mixture and toss gently to combine. Taste and adjust seasoning.
- Warm the pita halves in a dry skillet over medium heat for about 30 seconds per side, just until pliable and lightly toasted.
- Gently open each pita half to form a pocket. Line with a few leaves of mixed greens, then stuff generously with the Mediterranean tuna mixture.
- Serve immediately with lemon wedges on the side.
Tips & Variations
Make Ahead
The tuna mixture can be made up to 1 day ahead and refrigerated — the flavors actually get better overnight. Don't stuff the pitas until just before serving.
Storage
Leftover tuna filling keeps in an airtight container in the fridge for up to 2 days. Stuffed pitas get soggy — store filling and pitas separately.
Substitutions
Use canned salmon or shredded rotisserie chicken instead of tuna. Swap feta for crumbled goat cheese. Add diced avocado or roasted red peppers. Use warm flatbread or a wrap instead of pita. For a dairy-free version, skip the feta and add extra olives.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
Pack Together
More from our collections
Love this recipe? Explore more ideas in our curated collections:
