Pita with tuna salad

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Pitas are very popular in the Middle East and many Mediterranean countries. Why? Pockets of pita bread are best choices for sandwiches, as they are so portable and easy to stuff and eat! We decided to stuff pitas with tuna salad – this is a win-win option that both children and adults like. One such pita is enough to satisfy hunger for a long time.


  • 8 boiled eggs
  • 1 can (250 g) tuna (drained)
  • 1 medium onion
  • 1 celery stalk
  • 5 green onions
  • 3-4 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tsp grated lemon zest
  • 1/2 tsp dried garlic
  • 1/4 tsp sweet paprika
  • 1 tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 6 pits (cut in half to form pockets)
  • 6 lettuce leaves
  • 1-2 tomatoes


  1. Chop onions and fry in an oiled frying pan until golden brown. Remove from heat and cool.
  2. Dice celery stalk and eggs.
  3. Chop green onions.
  4. Combine eggs, celery, fried and green onions in a bowl.
  5. Add tuna to the bowl and mix.
  6. Combine mayonnaise, mustard, lemon juice, zest. Add garlic and paprika, salt and pepper.
  7. Add the dressing to the salad.
  8. Stuff pita pockets with lettuce leaves, slices of tomatoes and tuna salad.