Greek Tuna Salad Pockets
Greek tuna salad served in pita breads.
Steps
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.
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.
Warm the pita breads under a low-heat grill.
Remove and slice in half.
Open carefully and line with spinach leaves.
Spoon in the tuna mixture and serve immediately.
Ingredients
lemon juice, olive oil, dried oregano, garlic salt, tuna in brine, tomatoes, red onion, reduced-fat feta cheese, pita breads, baby spinach leaves, salt and pepper