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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.

Mediterranean Tuna Pita — finished dish

Lunch · Sandwich · 10 min

Servings:
2 servings

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

Steps

  1. In a medium bowl, break the tuna into flakes with a fork. Add the cucumber, tomatoes, olives, feta, and red onion.
  2. 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.
  3. Warm the pita halves in a dry skillet over medium heat for about 30 seconds per side, just until pliable and lightly toasted.
  4. 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.
  5. Serve immediately with lemon wedges on the side.