Recipe: Greek Tuna Salad Pockets

GREEK TUNA SALAD POCKETS

This tuna salad is a welcome departure from its mayonnaise-based cousin. Served in pita pockets with fresh spinach, this portable meal is sure to become a fast favorite.

MARINADE:
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons small capers
1 1/2 teaspoons McCormick Oregano Leaves
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Coarse Ground Black Pepper
SALAD:
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

Combine lemon juice, olive oil, capers, oregano, garlic, and pepper in a medium bowl; mix well.

Gently mix in tuna.

Add tomato, red onion, olives and feta cheese; lightly toss.

Cover and refrigerate at least 1 hour or overnight.

Cut pita breads in half to form pockets; line with baby spinach leaves. Spoon mixture into pita pockets.

Makes 4 servings
Source: McCormick