Step Into Spring Tuna Salad

Make any time of year!


  • 1 can (170g) Ocean’s Pole & Line Chunk Light Tuna, drained
  • 2 pita pockets (7”)
  • 4 large ripe tomatoes, cut into ¼ inch slices
  • 1 English cucumber, peeled and diced
  • 1 cup cherry or grape tomatoes, halved
  • ½ cup fennel, thinly sliced
  • ½ cup kalamata olives, sliced
  • ¼ cup extra virgin olive oil
  • 1 lemon, juice and zest
  • freshly ground black pepper and salt
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh mint, chopped


  1. Toast pita’s in a pre-heated  350 oven for 3-4 min or in a toaster oven.
  2. In a small bowl, whisk together olive oil, lemon zest and juice,  black pepper and salt to taste.
  3. In a medium size mixing bowl combine tomatoes, cucumber, fennel, tuna, and olives.  Toss gently to combine.
  4. Place tuna mixture on top of the pitas and then crumble feta on top.
  5. Drizzle with lemon dressing and, garnish with mint.

Tips and Tricks

Pitas can be replaced with naan bread.

Use a combination of fresh herbs (mint, thyme, parsley, oregano) to add more interest to the salad.

Using a variety of coloured tomatoes will add visual interest and a deeper taste.