Ingredients
Scale
- 1 can water-packed tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustar
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon dried dill
- 2 cups chopped romaine lettuce
- ½ cup cherry tomatoes, quartered
- 1 celery rib, diced
- 2 tablespoons thinly sliced red onion
- 2 tablespoons chopped fresh parsley
- 1 whole wheat pita
- Salt and black pepper, to taste
Instructions
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Make the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, vinegar, dill, salt, and pepper.
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Mix the salad: Add tuna, lettuce, tomatoes, celery, red onion, and parsley. Toss to combine and coat.
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Prepare pita: Warm pita if desired. Cut in half and gently open pockets.
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Assemble: Fill each pita pocket with the tuna salad mixture. Serve immediately.
- Prep Time: 10m
- Category: lunch
Nutrition
- Serving Size: Per Serving
- Calories: ~380 kcal
- Sugar: ~4g
- Sodium: ~520mg
- Fat: ~15g
- Saturated Fat: ~2g
- Carbohydrates: ~30g
- Fiber: ~4g
- Protein: ~24g