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Photo of Best tuna salad pita pocket by WW

Best tuna salad pita pocket

2 - 5
PersonalPoints™ per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Easy
The crunch of salad mixed with the creaminess of the tuna and zing of the capers is what makes these rustic pita pockets a lunch time favourite!

Ingredients

Tuna, canned in springwater, drained

165 g, (1x185g can) flaked

Capers, rinsed, drained

2 tsp, chopped

99% fat-free plain yoghurt

2 tbs

Lemon juice

2 tsp

Celery

1 individual, finely chopped

Red onion

¼ medium, finely chopped

Wholemeal pita bread

62 g, (Buy 2x31g), halved, split

Tomato(es)

1 large, thinly sliced

Rocket

30 g, baby leaves

Instructions

  1. Combine tuna, capers, yoghurt, juice, celery and onion in a medium bowl. Season with pepper.
  2. Carefully open pockets and fill with tuna mixture, tomato and rocket leaves. Serve.

Notes

TIP: You can use a 210g can pink or red salmon in springwater instead of tuna.

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