No-Cook Mediterranean Tuna Pita

Creamy lemon tuna salad packed with crisp cucumber, juicy tomato, and briny olives, tucked into soft pita pockets for a fresh, satisfying meal with no cooking required.

Prep: 15 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 20 ounces canned tuna
• 0.75 cup greek yogurt
• 1 medium lemon
• 1 medium cucumber
• 2 medium tomato
• 0.5 cup kalamata olives
• 4 pockets pita bread
• 0.5 teaspoon dried oregano
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Drain the tuna well. Cut the cucumber and tomatoes into small pieces, chop the olives, and halve the lemon. (about 5 min)
2. In a medium bowl, stir together the tuna, Greek yogurt, juice from half of the lemon, oregano, salt, and black pepper until combined. (about 3 min)
3. Fold in the cucumber, tomatoes, and olives. Taste and add more lemon juice, salt, or pepper as needed. (about 4 min)
4. Open the pita pockets and divide the tuna mixture among them. Serve immediately. (about 3 min)