Greek Tuna Salad Pockets

Greek Tuna Salad Pockets

Greek Tuna Salad Pockets

Prep Time
15 Minutes
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

Key Products
Oregano

Product Information

£ 1.70/unit,7g
Garlic Granules

Product Information

£ 1.90/unit,47g

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.

Nutritional Information

Typical Values Amount
Energy 262
TotalFat 20.6
SaturatedFat 2
Salt 0.8
Carbohydrates 24.1
Fiber 4.5