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🍽️ Fresh Tuna Pita Pockets

278 kcal · 30 min · 4 servings

Ingredients

• 200 g tuna (can, in its own juice)
• 150 g cherry tomatoes
• 100 g mixed salad (e.g. corn salad, Lollo bianco)
• 1 red onion
• lemons
• 1 tsp capers (jar)
• 5 tbsp yogurt (1.5% fat)
• salt
• pepper
• 4 pita breads

Instructions

1. 1. Drain the tuna fillet well.
2. 2. Mash the meat into coarse pieces with a fork.
3. 3. Wash the tomatoes thoroughly.
4. 4. Dry the tomatoes with a kitchen towel.
5. 5. Cut the tomatoes in half.
6. 6. Wash the salad greens.
7. 7. Remove any wilted or inedible leaves.
8. 8. Spin the salad dry.
9. 9. Tear the salad into bite-sized pieces.
10. 10. Peel the onion.
11. 11. Slice the onion into thin rings.
12. 12. Squeeze the half lemon.
13. 13. Finely chop the capers.
14. 14. Stir the capers into the yogurt.
15. 15. Season the yogurt mixture with salt.
16. 16. Season the yogurt mixture with pepper.
17. 17. Add a splash of lemon juice to the yogurt mixture.
18. 18. Warm the pita breads according to package instructions.
19. 19. Cut open the pita breads.
20. 20. Make sure not to cut all the way through.
21. 21. Fill the pita pockets with the salad.
22. 22. Fill the pita pockets with the tuna.
23. 23. Fill the pita pockets with the tomatoes.
24. 24. Fill the pita pockets with the onion rings.
25. 25. Pour the yogurt mixture over the filled pitas.
26. 26. Serve the pitas immediately.

Nutrition per serving

• kcal: 278
• Protein: 17 g · Fett/Fat: 8 g · Carbs: 33 g