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A closeup of tuna salad with coleslaw, grapes and lettuce in pita bread.

Tuna Salad Pita Pockets

Print Recipe
Flaky tuna mixed with shredded cabbage and carrots, mayonnaise, mustard and lemon and grapes served inside a pita pocket.
Course Dinner Ideas
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 272
Author Janette

Ingredients

  • 10 ounces (140 grams) tuna in water drained
  • Juice of 1 lemon about 2 teaspoons
  • 1 cup (55 grams) coleslaw/shredded cabbage and carrot mix without dressing
  • 4 red grapes sliced
  • 4 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon yellow mustard
  • ¼ teaspoon celery seed
  • ¼ teaspoon salt or to taste
  • Black pepper to taste
  • 4 large lettuce leaves
  • 2 whole pita/pitta pocket breads cut in half (see note)

Instructions

  • To a mixing bowl add the tuna, lemon juice, cabbage and carrots, grapes, mayonnaise, yogurt, mustard, celery seed, salt and pepper. 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 of the ¼ of tuna mix. Repeat with the other pitas/pittas.

Video

Notes

This serving is for 8-inch/20 cm pita. If yours are smaller, you may need 4.
 

Nutrition

Serving: 1 | Calories: 272kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 579mg | Fiber: 4g | Sugar: 4g