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Greek Tuna Salad Pockets




Source of Recipe


McCormick�


List of Ingredients




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
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


Recipe



1. Combine lemon juice, olive oil, capers, oregano, garlic and pepper in a medium bowl; mix well. Mix in tuna. Add tomato, red onion, olives and feta cheese; lightly toss. Cover and refrigerate at least 1 hour or overnight.

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