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. 
Ingredients:
- 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
Instructions:
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!! 
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5 Comments Created by Anne P
[...] A favorite of mine is nonfat plain yogurt instead of mayo, as seen in my Autumn Chicken Salad, Tuna Salad, and Healthy Deviled Eggs recipes! I also use applesauce instead of oil when [...]
[...] simple ingredient substitutions. Give me normal tuna/chicken salad or deviled eggs, and I will make Tuna Salad with a Healthy Twist, Autumn Chicken Salad, and Healthy Deviled [...]
[...] with my healthy tuna salad (my fave!) and some balsamic [...]
What is brocolli slaw? I don’t think I’ve ever seen that/heard of it.
It’s basically sliced brocolli hearts, and some grated carrots and cabbage. No dressing or anything – just comes fresh in a package like: http://www.broccoli.com/broc_cole.html