This is one of my favorite lunches. If you are packing it to go, try packing the tuna mixture in a tupperware and bringing the pita separately, then combining them at work so it doesn’t get soggy.
- 1 small (2.6 oz) packet chunk light tuna (packed in water)
- Nonfat Greek or regular plain yogurt
- Dijon mustard
- Balsamic Vinaigrette (optional)
- 1 celery stalk, chopped
- Broccoli slaw
- Feta cheese
- Fresh spinach leaves
- 1 whole wheat pita
Place tuna in a bowl. Add a squirt of dijon mustard and a spoonful of yogurt, in the ratio of about 2 parts yogurt to 1 part mustard, and drizzle a little balsamic vinaigrette on top (about a tsp).
Add the chopped celery and broccoli slaw (LOVE this stuff… makes any sandwich instantly more awesome and crunchy) and mix it all up.
Heat or toast a pita, place the tuna mixture inside. Add a few crumbles of feta cheese on top, and then cover with a huge handful of spinach.
Close it up and ENJOY!!