Greek Tuna & Olive Pita Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Greek · 30 min · Fish · pescatarian

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Ingredients

• 2 cans (5 oz each) Canned tuna in olive oil
• 2 pieces Whole wheat pita bread
• 1/2 cup Cherry tomatoes
• 1/4 cup Kalamata olives
• 1 small Red onion
• 1/2 cup crumbled Feta cheese
• 2 tbsp chopped Fresh parsley
• 1 tbsp Extra virgin olive oil
• 1 tbsp Lemon juice
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Drain the canned tuna and flake it into a mixing bowl.
2. Chop the cherry tomatoes, red onion, and parsley; add them to the bowl.
3. Slice the Kalamata olives and add to the mixture.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
5. Pour the dressing over the tuna mixture and toss gently to combine.
6. Warm the pita bread slightly in the oven or on a skillet, then cut each into halves or quarters.
7. Fill each pita with the tuna salad mixture, crumbling feta cheese on top.
8. Serve immediately for a fresh, flavorful Greek-inspired lunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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