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