Name: greek tuna salad pockets recipe | Schwartz
Yield: 4
Cuisine: Greek,
Ingredients: 2 tbsp lemon juice; 1 tbsp olive oil; 1 ½ tsp Oregano; ½ tsp Garlic Granules; 200 g (7 oz) tin tuna, drained; 1 tomato, roughly chopped; ½ red onion, finely chopped; 100 g (4 oz) crumbled reduced-fat feta cheese; 4 wholemeal pitta breads; 50 g (2 oz) baby spinach leaves; Schwartz Sea Salt and Black Pepper to season

Oregano

Product Information

£1.75/unit, 7g

Out of Stock

Greek Tuna Salad Pockets

Ingredients

11

Servings

4

Ingredients

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

COOKING 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.