Greek Tuna Salad Pockets
Ingredients
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2 tablespoons lemon juice
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1 tablespoons olive oil
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1 ½ teaspoon Oregano
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½ teaspoon Garlic Granules
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200 gram (7 ounce) tin tuna, drained
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1 tomato, roughly chopped
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½ red onion, finely chopped
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100 gram (4 ounce) crumbled reduced-fat feta cheese
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4 wholemeal pitta breads
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50 gram (2 ounce) baby spinach leaves
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Combine the lemon juice, oil, Oregano and Garlic Granules 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 approx. 30 minutes before serving.
- 3 Warm the pitta 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.