Tuna Pita Sandwiches

These tuna pita sandwiches use a mix of fat-free mayonnaise and plain fat-free yogurt as the binder, which keeps the filling creamy without the heaviness of full-fat mayo. It’s a low-calorie lunch that still has real flavor and crunch.

The yogurt does more than cut calories. It adds a slight tanginess that plain mayo doesn’t have, which brightens up the tuna and keeps the filling from tasting flat. Diced celery and red onion bring crunch and bite, so the texture stays interesting even without any extras.

Stuffing the salad into pita pockets instead of piling it on sliced bread keeps everything contained. No soggy bottom, no filling sliding out the sides.

Kitchen Tips

• Drain the canned tuna thoroughly. Press it against the side of the can or use a fine strainer. Excess water makes the filling watery.
• Dice the celery and red onion small so they distribute evenly through the filling. Big chunks mean some bites are all tuna and others are all onion.
• Cut the pitas in half gently to avoid tearing the pocket. A serrated knife works well.
• Chill the filling for 15 to 20 minutes before stuffing if you have time. The flavors come together better cold.

Variations

• Add a squeeze of lemon juice and a pinch of dill for a brighter, herb-forward filling.
• Toss in diced cucumber or shredded carrot for extra crunch and color.
• Use Greek yogurt instead of plain for an even thicker, creamier texture.