Dinner

Tuna-Stuffed Pita Pockets Recipe

ByMaya Arden December 14, 2025December 14, 2025

Introduction

Tuna-stuffed pita pockets make a light, flavorful meal perfect for lunch or a quick dinner. Filled with fresh vegetables and tangy feta, they’re easy to prepare and satisfying.

A pita sandwich folded over with a light brown, textured outer layer is filled with green leafy lettuce at the bottom, topped with sliced dark purple olives, halved bright red cherry tomatoes, white crumbled cheese scattered throughout, and shredded pale beige chicken pieces mixed in. It rests on a white rectangular plate placed on a white marbled surface partially covered by a red and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons fresh lime juice
1 teaspoon Dijon mustard

1/2 teaspoon white sugar
2 tablespoons olive oil

1 (5-ounce) can solid white Albacore tuna in water, drained and chunked
1 1/2 tablespoons chopped red onion

1 tablespoon peeled and seeded chopped cucumber
1 tablespoon chopped fresh parsley
1 tablespoon drained capers (optional)

Salt and ground black pepper to taste
1 (6-inch) whole wheat pita bread
2 lettuce leaves

6 cherry tomatoes, halved
2 tablespoons sliced Kalamata olives
2 tablespoons crumbled feta cheese

Instructions

Step 1: In a medium bowl, stir together lime juice, Dijon mustard, and white sugar until well combined.
Step 2: Gradually whisk in olive oil until the dressing thickens slightly.
Step 3: Place the tuna in a separate medium bowl. Add chopped red onion, cucumber, parsley, and capers if using.

Step 4: Drizzle the dressing over the tuna mixture and gently fold together to keep the tuna chunky. Season with salt and black pepper to taste.
Step 5: Halve the pita bread and carefully open each half to form pockets.
Step 6: Place a lettuce leaf inside each pita pocket, then evenly divide the tuna mixture, cherry tomatoes, Kalamata olives, and crumbled feta cheese between them.

Tips & Variations

For a creamier texture, mix in a tablespoon of Greek yogurt or mayonnaise into the tuna mixture.
Try adding diced avocado for extra richness and nutrition.
Use flavored pita bread such as garlic or herb for a twist on the classic.

If you prefer a spicier option, add a pinch of red pepper flakes or a drizzle of hot sauce to the tuna filling.

Storage

Store any leftover tuna mixture in an airtight container in the refrigerator for up to 2 days. Assemble pita pockets just before serving to keep the bread from becoming soggy. Leftover filled pita pockets are best eaten immediately but can be wrapped tightly and refrigerated for up to 24 hours.

How to Serve

A close-up of a pita sandwich placed diagonally on a white rectangular plate, filled with layered ingredients that include bright green leafy lettuce at the bottom, topped with sliced dark purple olives and halved red cherry tomatoes, with crumbled white feta cheese scattered throughout, and shredded light beige chicken filling the top part beneath the folded pita bread which is tan with a textured, slightly toasted surface; the plate rests on a red and white striped cloth over a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in oil instead of water-packed tuna?

Yes, canned tuna in oil can be used and will add a richer flavor, but you might want to reduce or omit the olive oil in the dressing to balance the moisture.