Greek Tuna Salad Pockets Recipes

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Steps:

• In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
• Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

GREEK TUNA SALAD POCKETS

Steps:

• 1. Mix lemon juice, oil, oregano and garlic powder in medium bowl until well blended. Add tuna, tomato, red onion and feta cheese; toss lightly. Cover.
• 2. Refrigerate at least 1 hour or until ready to serve.
• 3. Cut pita breads in half. Line with spinach leaves. Spoon tuna mixture into pita pockets.
• 4. ******Nutrition information (Amount per serving) Calories: 210Cholesterol: 24mg Sodium: 488mgProtein: 17g Total Fat: 6gFiber: 3g Carbohydrate: 22g

GREEK-STYLE TUNA SALAD

Steps:

• Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

GREEK-STYLE TUNA SALAD SANDWICHES

Steps:

• In medium bowl, mix tuna, bell peppers, cheese and celery.
• Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
• Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.

GREEK TUNA SALAD POCKETS

Steps:

• Combine the lemon juice, oil, oregano and garlic salt in a medium bowl. Add the tuna, tomato, red onion and feta cheese, season to taste and toss lightly.
• Cover and refrigerate for at least 1 hour to allow the flavours to develop. Bring back to room temperature for approximately 30 minutes before serving.
• Warm the pita breads under a low-heat grill. Remove and slice in half. Open carefully and line with spinach leaves.
• Spoon in the tuna mixture and serve immediately.