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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Greek tuna salad served in pita breads. Ingredients:
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 |
Directions:
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.
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