One of my favorite things to make in the summer is tuna salad pitas with a side salad. What's better then that, especially after a good workout? Normally tuna salad is usually made with mayo, but since I don't particularly care of mayonnaise , I decided to channel my inner Greek, which means put olive oil & lemon on everything! Here are the steps to making a delicious & healthy lemon tuna salad pita pocket (say that 5 times fast).
First, cut your celery, and open up your tuna can! Pour both together into a small-medium sized bowl so you have room for other ingredients.
I use the juice of half of a lemon for one can of tuna, you can use as much or as little as you'd like. I also used about 2 tbsp of extra virgin olive oil, this blends everything together and replaces the mayo in an original tuna salad recipe. Once that's done, heat up your pita, and load it up with the tuna salad you've created.
I added a spring mix salad on the side because it's the perfect way to spice up any meal. I used a fresh tomato from my Mom's garden for this meal, then sprinkle some feta crumbles, olives and you're all set! I like to add ingredients to my salad instead of using dressing, this equals less calories, and it's tastier!