Pita Bread Tuna Pockets

Pita Bread Tuna Pockets

Flaky tuna salad tucked into warm pita pockets for a quick, satisfying lunch.

Total 15 min Makes 4 servings Calories 360/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Eggs, Wheat

Canned tuna is folded with crisp celery, red onion, and a creamy mayonnaise dressing, then stuffed into soft pita halves with lettuce and tomato. It comes together in minutes with no cooking required, making it a reliable option for weekday lunches or light dinners.

Ingredients

  • 2 cans tuna, drained (5 ounces each)
  • 1/3 cup mayonnaise
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 4 pita bread rounds
  • 1 cup lettuce, shredded
  • 1 tomato, thinly sliced

Method

  1. In a medium bowl, flake the drained tuna with a fork.

  2. Add the mayonnaise, celery, red onion, lemon juice, salt, and pepper to the tuna. Stir until evenly combined.

  3. Warm the pita breads briefly if desired, then slice each in half to form two pockets.

  4. Gently open each pita half and line with shredded lettuce and a slice of tomato.

  5. Spoon the tuna mixture into the lined pita pockets, dividing evenly among all 8 halves.

  6. Serve immediately, or wrap tightly and refrigerate up to 4 hours before serving.

Rate this recipe

★ 3.9 (1)

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    Pita Bread Tuna Pockets

    Canned tuna is folded with crisp celery, red onion, and a creamy mayonnaise dressing, then stuffed into soft pita halves with lettuce and tomato. It comes together in minutes with no cooking required, making it a reliable option for weekday lunches or light dinners.

    15 min 4 servings 360 cal

    Ingredients

    • 2 cans tuna, drained (5 ounces each)
    • 1/3 cup mayonnaise
    • 2 stalks celery, finely diced
    • 1/4 cup red onion, finely diced
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 4 pita bread rounds
    • 1 cup lettuce, shredded
    • 1 tomato, thinly sliced

    Method

    1. 1

      In a medium bowl, flake the drained tuna with a fork.

    2. 2

      Add the mayonnaise, celery, red onion, lemon juice, salt, and pepper to the tuna. Stir until evenly combined.

    3. 3

      Warm the pita breads briefly if desired, then slice each in half to form two pockets.

    4. 4

      Gently open each pita half and line with shredded lettuce and a slice of tomato.

    5. 5

      Spoon the tuna mixture into the lined pita pockets, dividing evenly among all 8 halves.

    6. 6

      Serve immediately, or wrap tightly and refrigerate up to 4 hours before serving.