Tuna & Cucumber Yogurt Pitas
Tuna, cucumber and lemony Greek yogurt tucked into warm pita pockets with crisp lettuce. A quick lunch without mayonnaise.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Thick Greek yogurt keeps the tuna filling creamy without making the pita soggy. Dice the cucumber finely and stir it in just before assembling the pockets.
A little Dijon and lemon juice wake up pantry tuna. Start with the measured amounts, taste the filling, and then decide whether it needs more salt; canned tuna varies a lot.
Ingredients
- 1 can (5 oz / 142 g) tuna in water, drained well
- 1/3 cup (80 g) plain Greek yogurt
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1/2 English cucumber, seeded and finely diced
- 1 small celery stalk, finely diced
- 1 tbsp chopped dill
- 1/4 tsp black pepper
- Fine salt, to taste
- 2 medium pita breads
- 2 large lettuce leaves, shredded
How to make it
Flake the drained tuna into a bowl with a fork, breaking up large pieces.
Stir in the Greek yogurt, Dijon and lemon juice. Fold in the cucumber, celery, dill and black pepper.
Taste the filling and add a small pinch of salt only if needed.
Warm the pita briefly if it is stiff, then cut each one to make a pocket. Line the inside with lettuce.
Divide the tuna filling between the pockets and serve immediately. Keep any unfilled pita separate from the salad.
Kitchen notes & substitutions
Drain the tuna thoroughly
Press the lid gently against the fish to remove excess liquid before mixing.
Seed watery cucumbers
A teaspoon makes it easy to scrape out the soft center before dicing.
Avoid a soggy lunch
Pack the filling and pita separately if you are taking lunch with you, then assemble just before eating.
Storage & making ahead
Keep the tuna filling refrigerated in a closed container for up to 2 days. Assemble the pitas shortly before serving and keep chilled during transport.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use tuna in olive oil?
Yes. Drain it first; the filling will taste richer and may need less yogurt.
Can I make a sandwich instead?
Yes. Use four slices of bread and keep the lettuce between the bread and filling to help protect the crumb.
Tuna & Cucumber Yogurt Pitas
Tuna, cucumber and lemony Greek yogurt tucked into warm pita pockets with crisp lettuce. A quick lunch without mayonnaise.
Ingredients
Instructions
- Flake the drained tuna into a bowl with a fork, breaking up large pieces.
- Stir in the Greek yogurt, Dijon and lemon juice. Fold in the cucumber, celery, dill and black pepper.
- Taste the filling and add a small pinch of salt only if needed.
- Warm the pita briefly if it is stiff, then cut each one to make a pocket. Line the inside with lettuce.
- Divide the tuna filling between the pockets and serve immediately. Keep any unfilled pita separate from the salad.
Sample recipe, not yet kitchen-tested. Image illustrative.
More from the recipe journal
Browse more lunch ideas and keep the ones you want to try.
Browse lunch recipes