Name: Mediterranean Tuna Pockets
Prep time: 15 min
Total time: 15 min
Ingredients: 2 packages of StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil; Store-bought Pita pockets - heated; 1 head of iceberg lettuce – sliced thin; 1 red bell pepper – sliced thin; 1 pint of cherry tomatoes – halved; ¼ - ½ red onion – sliced thin; ½ cup of pitted Kalamata olives; ½ English cucumber – sliced thin; ½ cup of Italian parsley – stems removed and chopped; Feta Cheese - crumbled; 2 tsp. sea salt; ½ tsp. fresh ground black pepper; ½ tsp. dried oregano; 1 ½ tsp. sugar; 1 cloves of fresh garlic – grated; ¼ cup apple cider vinegar; ¼ cup balsamic vinegar; ½ cup of olive oil

Ingredients

Units Scale

2 packages of StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil
Store-bought Pita pockets - heated

For the Salad:

1 head of iceberg lettuce - sliced thin
1 red bell pepper - sliced thin
1 pint of cherry tomatoes - halved
1/4 - 1/2 red onion - sliced thin
1/2 cup of pitted Kalamata olives
1/2 English cucumber - sliced thin
1/2 cup of Italian parsley - stems removed and chopped
Feta Cheese - crumbled

For the Vinaigrette:

2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1/2 tsp. dried oregano
1 1/2 tsp. sugar
1 cloves of fresh garlic - grated
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
1/2 cup of olive oil

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Instructions

Combine all of the ingredients for the salad in a large bowl and toss.
Add the packages of the StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil and toss.
Combine all of the ingredients for the vinaigrette in a small bowl and stir. Pour the vinaigrette over the salad and toss.

Assembly:

Gently heat the pita pocket.
Open the pita pocket and fill the pita pocket with the salad.

Prep Time: 15 minutes

Nutrition

Serving Size: 4-6