Tuna Salad Pita Pockets

Tuna Salad Pita Pockets are a sandwich of a different kind. This dressed-up tuna salad combines, lemon,  shredded cabbage and carrot, mayonnaise, yogurt, mustard, and celery seed—all tucked into pita bread halves with a touch of sweetness from fresh red grapes. It’s an easy lunch or a light, satisfying dinner.

Tuna Salad Ingredients

• Whole pitas
• White tuna
• Lemon juice
• Shredded cabbage and carrots
• Red Grapes
• Mayonnaise
• Greek yogurt
• Yellow Mustard
• Salt
• Black pepper
• Celery seed
• Lettuce

Best Tuna for Salad

When it comes to choosing canned/tinnedtuna, it depends on what you’re looking for as far as taste and texture. There’s White Albacore Tuna, Skipjack (Light Tuna) and Yellowfin Tuna. Then there’s a choice of packed in water/brine or olive oil. Of these factors determine the the outcome. Here’s a tuna breakdown:

Wild-caught Albacore Tuna (packed in water or olive oil) is the best overall

• Mild flavor
• Firm texture, perfect for mixing
• High in protein and omega-3s
• Look for pole-and-line caught for sustainability

Best for Creamy Tuna Salad:

Chunk Light Tuna in Water

• Softer texture, easier to mash and mix
• Milder taste than oil-packed
• Great if you’re adding mayo, yogurt, or other creamy ingredients

Best for Rich Flavor:

Tuna in Olive Oil

• Bold, savory flavor
• Ideal if you’re skipping mayo or want a Mediterranean-style salad
• Adds richness and depth to simple recipes

Healthy Tuna Salad Pita Sandwiches

The recipe starts with good, sustainable canned tuna—an easy and delicious way to add lean protein, healthy fats, and important vitamins and minerals to your diet. To pack even more nutrition into these pita pockets, I mixed the tuna with Greek yogurt and store-bought coleslaw mix to sneak in an extra serving of veggies, along with red grapes for a touch of sweetness.

Coleslaw in Tuna Salad

To add some crunchy texture and volume, add shredded cabbage and carrots—the base of coleslaw. For a shortcut, use my Crunchy Vegetable Coleslaw (pictured below, just omit the mayonnaise, yogurt, mustard, salt, pepper, and celery seed).

Best Kind of Pita Bread (or Pitta Bread if you’re in the UK)

You should look for classic pita pocket bread. This bread separates to create a pocket, like the ones served in Middle Eastern and Greek dishes. You can choose from whole wheat or plain white.

Assembling Tuna Pita Sandwiches

Once you mix the tuna with all the ingredients, all that’s left is assembling the pita pockets. Gently open the pita pocket half (they sometimes stick together, so be careful not to tear them), nestle in a crisp slice of lettuce, spoon in the tuna mixture, add a few grape slices—and just like that, lunch or dinner is ready.

Tuna Salad Optional Additions

The beauty of this type of salad is you add or take away ingredients that you like.

• Chopped cherry tomatoes
• Chopped red onion
• Chopped fresh parsley
• Fresh dill
• Kalamata olives
• Feta cheese

You can also turn this into a hearty tuna wrap using a flour tortilla, naan bread, or lavash, or make it low-carb and gluten-free by wrapping it in a large lettuce leaf.

Leftover Tuna Salad

To store leftover tuna salad, follow these steps:

1. Use an Airtight Container or bowl: Place the tuna salad in a sealed airtight container to keep it fresh.
2. Refrigerate: Store the container in the fridge. It will stay good for about 2–3 days.
3. Avoid Freezing: Tuna salad doesn’t freeze well because of the mayo or dressing, which can change texture when thawed.

More Tuna Recipes

Looking for another delicious tuna recipe? Try my twist on crab cakes—Cheesy Tuna Melt Cakes—which come with a little something special: a melted, cheesy center. Pictured above.

If you’ve tried my Tuna Salad Pita Pockets or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!

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