Greek Tuna Salad Pita by @athenosfeta

≈ 18 min

4 servings

🐟

280 g

Skipjack tuna

🧀

110 g

Feta crumbles

🍞

230 g

Pita pockets

🥬

450 g

Iceberg lettuce

🫑

160 g

Red bell pepper

🍅

300 g

Cherry tomatoes

🧅

75 g

Red onion

🫒

75 g

Kalamata olives

🥒

150 g

English cucumber

🌿

30 g

Parsley

🫒

120 ml

Olive oil

🍎

60 ml

Apple cider vinegar

🍇

60 ml

Balsamic vinegar

🧄

3 g

Garlic clove

🌿

1 g

Dried oregano

⚫

1 g

Black pepper

🍬

6 g

Sugar

🧂

1.5 g

Salt

  1. Slice
    • Iceberg lettuce
    • Red bell pepper
    • Red onion

    Thinly slice the iceberg lettuce, red bell pepper, red onion, and English cucumber.

  2. Halve
    • Cherry tomatoes
    • Parsley

    Halve the cherry tomatoes and chop the parsley.

  3. Grate
    • Garlic

    Grate the garlic clove into a small bowl.

  4. Whisk
    • Olive oil
    • Apple cider vinegar
    • Garlic clove

    Whisk the olive oil, apple cider vinegar, balsamic vinegar, garlic, oregano, black pepper, sugar, and salt until combined.

  5. Drain
    • Skipjack tuna

    Drain the skipjack tuna and place it in the large mixing bowl.

  6. Add
    • Iceberg lettuce
    • Red bell pepper
    • Red onion

    Add the prepared vegetables, cherry tomatoes, parsley, feta cheese, and Kalamata olives to the tuna.

  7. Toss
    • Olive oil
    • Apple cider vinegar

    Toss the salad gently and add vinaigrette to taste.

  8. Warm
    • Pita pockets
    • Skipjack tuna
    • Feta cheese

    Warm the pita pockets for about 3 minutes and fill each pita with one quarter of the tuna salad.

Greek Tuna Salad Pita by @athenosfeta

≈ 18 min

4 servings

🐟

280 g

Skipjack tuna

🧀

110 g

Feta crumbles

🍞

230 g

Pita pockets

🥬

450 g

Iceberg lettuce

🫑

160 g

Red bell pepper

🍅

300 g

Cherry tomatoes

🧅

75 g

Red onion

🫒

75 g

Kalamata olives

🥒

150 g

English cucumber

🌿

30 g

Parsley

🫒

120 ml

Olive oil

🍎

60 ml

Apple cider vinegar

🍇

60 ml

Balsamic vinegar

🧄

3 g

Garlic clove

🌿

1 g

Dried oregano

⚫

1 g

Black pepper

🍬

6 g

Sugar

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/8

    Thinly slice the iceberg lettuce, red bell pepper, red onion, and English cucumber.

    🥬Iceberg lettuce
    🫑Red bell pepper
    🧅Red onion
    🥒English cucumber
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/8

    Halve the cherry tomatoes and chop the parsley.

    🍅Cherry tomatoes
    🌿Parsley
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/8

    Grate the garlic clove into a small bowl.

    🧄Garlic
    🧀Box grater
    🥣Small bowl

  4. Step 4/8

    Whisk the olive oil, apple cider vinegar, balsamic vinegar, garlic, oregano, black pepper, sugar, and salt until combined.

    🫒Olive oil
    🍎Apple cider vinegar
    🍇Balsamic vinegar
    🧄Garlic
    🌿Dried oregano
    ⚫Black pepper
    🍬Sugar
    🧂Salt
    🥣Small bowl
    🥄Whisk
    🥄Measuring cups
    🥄Measuring spoons

  5. Step 5/8

    Drain the skipjack tuna and place it in the large mixing bowl.

    🐟Skipjack tuna
    🥣Large mixing bowl

  6. Step 6/8

    Add the prepared vegetables, cherry tomatoes, parsley, feta cheese, and Kalamata olives to the tuna.

    🥬Iceberg lettuce
    🫑Red bell pepper
    🧅Red onion
    🥒English cucumber
    🍅Cherry tomatoes
    🌿Parsley
    🧀Feta cheese
    🫒Kalamata olives
    🐟Skipjack tuna
    🥣Large mixing bowl

  7. Step 7/8

    Toss the salad gently and add vinaigrette to taste.

    🫒Olive oil
    🍎Apple cider vinegar
    🍇Balsamic vinegar
    🧄Garlic
    🌿Dried oregano
    ⚫Black pepper
    🍬Sugar
    🧂Salt
    🥣Large mixing bowl
    🥄Spoon

  8. Step 8/8

    Warm the pita pockets for about 3 minutes and fill each pita with one quarter of the tuna salad.

    🍞Pita pockets
    🐟Skipjack tuna
    🧀Feta cheese
    🥬Iceberg lettuce
    🫑Red bell pepper
    🍅Cherry tomatoes
    🧅Red onion
    🫒Kalamata olives
    🥒English cucumber
    🌿Parsley
    🥄Spoon

Composition

Ingredients

Types

Fish, Seafood, Grains, Bread, Vegetables, Fruit, Herbs, Oils, Vinegar, Spices, Sweeteners, Seasonings

Ingredients

Skipjack tuna, Feta crumbles, Pita pockets, Iceberg lettuce, Red bell pepper, Cherry tomatoes, Red onion, Kalamata olives, English cucumber, Parsley, Olive oil, Apple cider vinegar, Balsamic vinegar, Garlic clove, Dried oregano, Black pepper, Sugar, Salt

Notes

Skipjack tuna (5oz cans), Feta crumbles (amount not specified), Pita pockets (warmed, amount not specified), Iceberg lettuce (thinly sliced), Red bell pepper (thinly sliced), Cherry tomatoes (halved), Red onion (¼–½ red onion, thinly sliced), Kalamata olives (pitted), English cucumber (thinly sliced), Parsley (chopped), Olive oil (for the vinaigrette), Apple cider vinegar (for the vinaigrette), Balsamic vinegar (for the vinaigrette), Garlic clove (grated, for the vinaigrette), Dried oregano (for the vinaigrette), Black pepper (for the vinaigrette), Sugar (for the vinaigrette), Salt (to taste, for the vinaigrette)

Allergens

Fish, Gluten

Dietetics

Dietary regimen

Pescatarian, Mediterranean diet

Calories

480 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 39g, Fat: 27g, Fiber: 6g, Sugar: 8g

Nutritional Information

Minerals

Sodium: 910mg, Calcium: 180mg, Iron: 3mg, Potassium: 510mg

Vitamins

Vitamin C: 74mg, Vitamin A: 120mcg, Vitamin K: 75mcg, Vitamin B12: 2.1mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

3 minutes

Overall

18 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Large mixing bowl, Small bowl, Whisk, Chef's knife, Cutting board, Measuring cups, Measuring spoons, Box grater, Spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Picnic, Weekday meal

Origin

Source

Platform

instagram

Original Creator

@athenosfeta

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Tender

Flavors

Tangy, Salty, Savory, Herbaceous, Briny, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the salad contains tuna and feta), fridge : 2 days (Store the undressed salad in an airtight container,Keep pita pockets separate,Refrigerate at or below 4°C / 40°F), freezer : (Freezing is not recommended because the fresh vegetables, feta, and vinaigrette lose texture)