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Greek Tuna Salad Pockets




Source of Recipe


Internet


List of Ingredients




MARINADE:
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons small capers
1 1/2 teaspoons Oregano Leaves
1/2 teaspoon Garlic Powder
1/2 teaspoon Coarse Ground Black Pepper

SALAD:
1 pouch (7.06 ounces) albacore tuna, packed in water
1/2 cup finely chopped tomato
1/4 cup minced red onion
1/4 cup sliced black olives
1/4 cup crumbled feta cheese
2 pita breads (8 inches each)
baby spinach leaves


Recipe



Combine lemon juice, olive oil, capers, oregano, garlic, and pepper in a medium bowl; mix well.

Gently mix in tuna.

Add tomato, red onion, olives and feta cheese; lightly toss.

Cover and refrigerate at least 1 hour or overnight.

Cut pita breads in half to form pockets; line with baby spinach leaves. Spoon mixture into pita pockets.

Makes 4 servings