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Step into Spring Tuna Salad

Serves 4

1 can (170g)
Ocean’s Pole & Line Chunk Light Tuna
pita pockets (7”)
large ripe tricolor heirloom tomatoes, cut into ¼ inch slices
seedless cucumber, peeled and small diced
1 cup
cherry or grape tomatoes in assorted colours, halved
½ cup
thinly sliced fennel
½ cup kalamata olives, sliced
¼ cup extra virgin olive oil
  juice and zest of one lemon 
  freshly ground black pepper 
 ½ cup crumbled feta 
 ¼ cup chopped fresh mint 


  1. Preheat oven to 350 F.
  2. Lay pita pockets directly on oven racks and bake for 4 minutes.
  3. In a small bowl, whisk together the olive oil, lemon zest, juice, and black pepper.
  4. In a medium size mixing bowl combine tomatoes, cucumber and fennel. Sprinkle tuna and then the olives on top.
  5. Place tuna mixture on top of the pitas and then crumble feta over both.
  6. Drizzle lemon dressing over both pitas cut into quarters, garnish with mint and serve.


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