A quick and easy lunch or weeknight dinner option that takes all of 10 minutes or less to get on the table!
Ingredients
142 gm
White tuna, canned in water, drained
(drained)
4 sprig(s)
Dill, fresh
(roughly chopped)
1/2 cup
Cucumber
(English; sliced and quartered)
1 tbsp
Lemon juice
2 tbsp
Greek yogurt, plain, fat-free
1/4 tsp
Whole grain mustard
1 cup
Baby spinach
(or greens of choice)
1 large pita
Pita bread, whole-wheat
(or two medium)
Instructions
In a large bowl, mix together the drained tuna, fresh dill, cucumber, lemon juice, Greek yogurt, and mustard.
Cut the pita in half and open them to form a pocket.
Line the pita pockets with spinach.
Spoon tuna salad into pockets and serve.
Notes:
Quick Tip:
To prevent the pita from tearing when you open the pockets, try grilling each side of the pita in a frying pan for a few seconds. This will warm the pita and make the outsides crispy, while the inside stays soft and warm, allowing you to cut and open the pockets more easily.
