Greek Tuna Salad Pockets

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon garlic salt
• 1 (7 ounce) tin tuna in brine, drained
• 1 tomato, roughly chopped
• 1/2 red onion, finely chopped
• 4 ounces reduced-fat feta cheese, crumbled
• 4 whole wheat pita breads
• 2 ounces baby spinach leaves
• salt and pepper

Recipe

• 1 combine the lemon juice, oil, oregano and garlic salt in a medium bowl. add the tuna, tomato, red onion and feta cheese, season to taste and toss lightly.
• 2 cover and refrigerate for at least 1 hour to allow the flavours to develop. bring back to room temperature for approximately 30 minutes before serving.
• 3 warm the pita breads under a low-heat grill. remove and slice in half. open carefully and line with spinach leaves.
• 4 spoon in the tuna mixture and serve immediately.