Greek Tuna Salad Pockets
Makes 4 servings

Prep Time: 10 minutes
Refrigerate: 1 hour

Ingredients

• 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
• 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

Directions

1. In medium bowl, add lemon juice, olive oil, capers, oregano, garlic and pepper.
2. Mix until well blended.
3. Add tuna, tomato, red onion, olives and feta cheese. Toss lightly and cover.
4. Refrigerate at least 1 hour or until ready to serve.
5. Cut pita breads in half; line with baby spinach leaves.
6. Spoon mixture into pita bread pockets.

* Alan’s Kitchen Tip: Albacore and Ahi (Yellowfin & Bigeye) Tuna are smart choices.