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Home | Recipes | Tuna Salad Pita

Tuna Salad Pita

Published on July 12, 2023 by Stephanie Kay

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If you don’t feel like cooking, this tuna salad pita is a great no-cook meal! Ready in less than 10 minutes, and filled with protein and veggies, these tuna pita pockets are perfect for a quick and easy lunch or dinner.

A tuna salad pita on a plate with a glass of sparkling water.

If you love tuna salad and you love pita pockets, you’re going to love these tuna salad pita sandwiches. Unlike traditional tuna salad, which is very rich and heavy, these healthy tuna pita pockets are light, bright, and full of flavor.

By mixing the lettuce, tomatoes, and veggies, directly with the tuna and dressing, you create a crunchy tuna salad that you can stuff into whole wheat pita pockets to make a high-protein and high-fiber meal.

Why You’ll Love These Tuna Salad Pita Pockets

  • Quick – These tuna salad pita pockets can be whipped up in under 10 minutes.
  • Easy – Made with minimal ingredients, these pitas are super easy to make.
  • High in Protein – Filled with a full can of tuna, these pita pockets are protein-packed.
  • Full of Veggies – These pita pockets are loaded with vegetables.
Ingredients for tuna salad in a white bowl: canned tuna, lettuce, cherry tomatoes, red onion, celery, parsley, mayonnaise, red wine vinegar, Dijon mustard, salt and pepper.

Tuna Salad Pita Ingredients & Substitutions

  • Canned Tuna – The recipe calls for water-packed canned tuna, but you can use oil-packed tuna if you prefer.
  • Pita – You can use a plain or whole wheat pita.
  • Romaine Lettuce – To add some leafy greens. You could also use iceberg lettuce, butterhead lettuce, arugula, or spinach.
  • Tomato – To add a pop of sweetness. The recipe calls for cherry tomatoes, but grape or diced whole tomatoes would also work.
  • Celery – To add some crunch, diced cucumber would also work well.
  • Red Onion – To add some color and bite.
  • Mayonnaise – To make the creamy dressing. If you don’t like mayo, you can use plain yogurt or plain Greek yogurt instead.
  • Red Wine Vinegar – To balance the dressing, lemon juice would also work.
  • Dijon Mustard – To add some flavor.
  • Dill – To add more flavor.
  • Parsley – To add some freshness.
  • Salt and Pepper – To season.

Although I didn’t include any in my recipe, a slice of cheddar cheese or a bit of crumbled feta cheese would make a nice addition to these pitas.

Dietary Adaptions

To Make them Gluten-Free: Use a gluten-free pita.

To Make them Dairy-Free: No adaptations are needed, this recipe is dairy-free.

Mixed tuna salad in a white bowl ready to be stuffed in a pita pocket.

How to Make Tuna Salad for Pita Pockets

  1. Make the dressing. In a medium bowl, add the mayonnaise, Dijon mustard, red wine vinegar, dill, and a pinch of salt and pepper, and whisk until well combined.
  2. Make the tuna salad. Add the veggies and tuna to the bowl and toss until well coated in dressing.
  3. Warm the pitas. Warm the pita in the oven or in a microwave.
  4. Stuff the pitas. Slice the warm pita in half then, pull the sides apart to make a pocket, and then stuff each side with the tuna salad mixture.
  5. Serve and enjoy!

You can find the detailed instructions in the recipe card below.

Red’s Nutrition Tip

When it comes to canned tuna, there are so many options to choose from. Opting for sustainable canned tuna that is fished from healthy stock and well-managed fisheries can help to minimize the harmful impacts on other marine life and the environment (1). If possible, opt for cans with the terms pole-caught, pole-and-line-caught, troll-caught, FAD-free, free school, or school-caught on the label.

Close up of a tuna salad pita pocket on a plate.

What kind of pita bread should you use?

Pita bread is traditionally baked on a stone surface, but can also be made in the oven, and is a mixture of yeast, water, and flour. Pita bread is known for its unique opening, or pocket, that is formed by steam filling the center of the dough. The exact combination of yeast, water, and flour can alter the texture of pita bread and there are two primary types of pita bread: the flat, thin style, and the thicker, spongy style.

In addition to variations in recipe ratios and cooking methods, pita bread can also be made with white or whole wheat flour. You can use any type of pita bread for this recipe.

Storage + Reheating

If you want to make these tuna pita pockets ahead of time, you can mix the tuna with the dressing and store it in the fridge for up to 5 days. When you are ready to eat, add the veggies, toss, and then stuff your pita pockets.

More Tuna Salad Recipes:

  • Tuna Pasta Salad
  • Avocado Tuna Salad
  • Tuscan Tuna Salad
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A tuna salad pita on a plate with a glass of sparkling water.

Tuna Salad Pita

Author: Stephanie Kay

Ready in 10 minutes, these tuna pita pockets are great for a healthy, yummy, high-protein, and no-cook lunch or dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 pita 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American
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Ingredients

  • 1 can water-packed tuna, drained
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar, or lemon juice
  • 1 teaspoon dried dill
  • 2 cups romaine lettuce, finely chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1 rib celery, diced
  • 2 tablespoons red onion, thinly sliced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 whole wheat pita, or regular
  • Salt
  • Black pepper

Instructions

  1. In a medium bowl, add the mayonnaise, Dijon mustard, red wine vinegar, dried dill, and a pinch of salt and black pepper, and whisk until well combined.
  2. To the same bowl, add the lettuce, tuna, tomatoes, celery, red onion, and parsley, and then – using tongs or your hands – toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper to taste.
  3. Optional: If you prefer a warm pita, you can warm your pita in an oven at 350°F for a few minutes or in the microwave for 15-30 seconds.
  4. Place the pita on a cutting board and slice it in half, then use your hands to open each side to create a pocket. Then fill each side of the pocket with the tuna salad mixture.
  5. Serve immediately and enjoy!
YouTube video

Nutrition

  • Serving Size: 1 pita
  • Calories: 537 calories
  • Sugar: 6 grams
  • Fat: 25 grams
  • Carbohydrates: 45 grams
  • Fiber: 8 grams
  • Protein: 33 grams

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    Comments

    1. Rob says

      July 13, 2023 at 10:29 am

      Great recipe, made it this morning for my lunch. Very tasty.

      Reply
      • Stephanie Kay says

        July 13, 2023 at 1:40 pm

        I’m so happy you liked it, Rob! Thank you for sharing!

        Reply
    2. Tina says

      July 16, 2023 at 6:34 am

      I made this yesterday for lunch and was not disappointed! Thank you so much for your recipes and tips.

      Reply
      • Stephanie Kay says

        July 16, 2023 at 6:36 am

        I’m so happy you enjoyed it! Thank you so much for sharing. 🙂

        Reply
    3. Erin says

      July 27, 2023 at 9:27 am

      This was really yummy!! And works well with canned chicken too, as I wanted more of this and only had canned chicken left the next day. Thank you 😊.

      Reply
      • Stephanie Kay says

        July 27, 2023 at 10:13 am

        I’m so happy you liked it and love to hear that it’s good with canned chicken too. Thank you for sharing!

        Reply
    4. Kathleen says

      September 14, 2023 at 10:00 am

      This was delicious!!

      Reply
    5. Louise says

      September 14, 2023 at 10:18 am

      Love this tuna salad pita
      Such a great and healthy lunch

      Reply
    6. Aliya Mahoney says

      September 25, 2023 at 9:38 am

      Simple but so tasty. Celery in a salad, I would never have thought of. I eat right out of the bowl sometimes, or with mini tortillas.

      Reply
    7. Vivian says

      February 1, 2024 at 1:03 pm

      Excellent with Pita bread!

      Reply
      • Stephanie Kay says

        February 1, 2024 at 3:10 pm

        Thanks for sharing, Vivian!

        Reply
    8. Barb says

      March 26, 2024 at 4:04 pm

      Super delicious!

      Reply
    9. Lyndsay says

      March 26, 2024 at 5:46 pm

      So flavourful and so filling. I can make a batch of this and each day take out a portion for a pitta and it stays yummy.
      I toast the pita for more crunch

      Reply
      • Stephanie Kay says

        March 28, 2024 at 9:42 am

        I’m happy you like it and love the tip to toast the pita! Thanks for sharing, Lyndsay. 🙂

        Reply
    10. Anonymous says

      March 27, 2024 at 12:48 am

      Soooo good! I am not a tuna salad gal, but this was outstanding. I have made it a few times for lunch and have shared this recipe with friends. Could eat this every day, well done!

      Reply
      • Stephanie Kay says

        March 28, 2024 at 5:31 am

        Yay! I’m so happy you liked it, thank you for sharing!

        Reply
    Stephanie Kay Nutrition

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