Garden Tuna Salad Pita Sandwiches
Packed with flavor and vibrant veggies, these Garden Tuna Salad Pita Sandwiches are a fresh, wholesome twist on a classic favorite. Flaky canned tuna is combined with crunchy celery, sweet red bell pepper, crisp cucumber, and aromatic red onion, then tossed with a creamy dressing of mayonnaise, tangy Greek yogurt, Dijon mustard, and freshly squeezed lemon juice. Nestled into whole-wheat pita pockets lined with leafy greens, these sandwiches offer a satisfying crunch and zesty tang in every bite. Perfect for a quick, no-cook lunch or a light dinner, this 15-minute recipe is as nutritious as it is delicious. Whether you're meal prepping or whipping up something on the fly, these easy-to-make pita sandwiches will become a staple in your weekly rotation.
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Recipe Information
Ingredients
- 2 cans (5 oz each) Canned tuna (in water, drained)
- 1 stalk, finely chopped Celery
- 0.5 medium, finely chopped Red bell pepper
- 0.5 small, diced Cucumber
- 0.25 small, finely diced Red onion
- 2 tablespoons, finely chopped Fresh parsley
- 3 tablespoons Mayonnaise
- 2 tablespoons Greek yogurt (plain, unsweetened)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Whole-wheat pita pockets
- 1 cup, loosely packed Leafy greens (spinach or lettuce)
Instructions
In a medium mixing bowl, combine the drained canned tuna, chopped celery, red bell pepper, cucumber, red onion, and parsley. Mix well to evenly distribute the vegetables.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.
Pour the dressing over the tuna and vegetable mixture. Gently stir until everything is well-coated and combined.
Taste and adjust seasoning with additional salt or pepper, if needed.
Cut the whole-wheat pita pockets in half to form two pockets per pita. Gently open each pita pocket to prepare for filling.
Line the inside of each pita pocket with a small handful of leafy greens such as spinach or lettuce.
Spoon the prepared tuna salad evenly into the lined pita pockets, filling them generously.
Serve immediately or chill in the refrigerator for 10-15 minutes for a refreshing cold sandwich.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 10.2 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 216 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1727 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
