Tuna & yogurt pita pockets
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
A yogurt-bound tuna filling brings cucumber crunch to a quick pita lunch.
Café-style · lunch, sandwich · easy
Servings: 2
Prep: 10 min
Cook: 0 min
Total: 10 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Fish, Milk, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 medium vegan wheat pita (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 6 ounces canned tuna (170 g drained Drained, packed in water. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/4 cup plain pasteurized Greek yogurt (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 medium cucumber (diced)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon lemon juice
- 2 leaves lettuce
Cooking instructions
- Flake the canned tuna into a bowl. Stir in the plain pasteurized Greek yogurt, lemon juice and fresh dill.
- Fold in the cucumber, keeping the pieces small enough to fit inside the bread.
- Halve the vegan wheat pita and open each pocket gently. Line with torn lettuce and spoon in the tuna filling.
- Serve two filled halves per person, or keep covered and refrigerated until lunch.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.