Tuna Pita Pockets

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

Make brown-bagging it tasty and economical with these delicious Tuna Pita Pockets with Cucumber. Canned tuna never tasted so good.

Tuna Pita Pockets on a plate with fruit

When we were in England, one of our go-to “fast food” restaurants was a chain called Pret a Manger. It’s not really fast food, but it’s quick and easy, ready when you walk in the door — and best of all, it’s fresh food, like salads, sandwiches, soups, things you and I both know are great make-aheads. Everyone in our family found their favorites; I vacillated between the Posh Cheddar and Pickle and the Ham and Greve Cheese.

One of my husband’s regular choices was the Tuna and Cucumber served on baguette. He loved that combination and made me promise to share a version of it here. And you know I love turning a can of tuna into a meal

I grew up packing tuna salad sandwiches to school. Most kids probably did. Only my lunches were considered weird because my mom spooned the tuna salad into pita breads and stuffed it full of alfalfa sprouts. Weird or not, I didn’t care. Those sandwiches were some of my favorites!

So, I’ve taken Bryan’s Pret sandwich and morphed it with the one good old mom used to make.

Reason: a lot of the baguette you buy here in the States is so dense that salad fillings ooze out of a sandwich before your teeth can break through the outer crust. You know what I mean? Turkey and roast beef and even pan bagnat fillings tend to sit tight, but egg and tuna salads tend to have a mind of their own.

IMO, tuna salad should stay in the sandwich until it gets in your belly. So, pita bread it is! Feel free to try the baguette if you like or regular sandwich bread.

Two Tuna Pita Pockets

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. Canned tuna and pita breads are your big ticket items here. Stock up when you see a good sale.
  • Shop at Costco. When I did my big grocery store showdown, I learned that Costco has the best price for a lot of the things I buy, plus they sell all the ingredients needed for this recipe. I am partial to their Kirkland Albacore tuna because it doesn’t contain soy as many commercial brands do.
  • Make your own mayo. Homemade mayonnaise is so yummy and so easy to make!

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

Tuna Pita pocket packed for lunch with fruit and cheese

Tips for packing Tuna Pita Pockets

I love packing lunch in advance. It takes so much pressure off. Last year I started making a week of lunches for my husband and I on Sunday nights. The kids and I have been talking about the idea of our doing that for everyone’s lunches this year. We’ll have our very own Pret!

If you’re going to pack tuna pita sandwiches for the road, then there are a couple things in mind. It will make your bread soggy. Sometimes this isn’t a bad thing, such as in the case of the aforementioned baguette or when you use hearty sourdough or whole grain bread or make the sandwich on lightly toasted bread. However, in the case of Tuna Pita Sandwiches, the pita bread will soften rather quickly.

How Do I Prevent The Tuna Pita Pockets From Getting Soggy?

  1. Pack the tuna salad and cucumbers separately from the pita bread and assemble right before eating.
  2. Line the pita pocket with lettuce to act as a barrier between the salad and the bread. This is the role that my mom’s alfalfa sprouts played in my childhood sandwiches.
  3. Add a breath mint to your lunch. Just saying.
Tuna Pita Pockets
Prep Time
10 mins
Total Time
10 mins
 

Make brown-bagging it tasty and economical with these delicious Tuna Pita Sandwiches with Cucumber. Canned tuna never tasted so good.

Course: Main Course
Cuisine: American
Keyword: pita, tuna
Servings: 4
Calories: 385 kcal
Author: Jessica Fisher
Ingredients
  • Two 12-ounce cans solid white tuna in water drained
  • 3/4 to 1 cup mayonnaise or more to bind
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • pinch cayenne pepper
  • salt and pepper
  • 4 pit breads cut in half and opened into pockets
  • 1 cucumber preferably English, thinly sliced
Instructions
  1. In a mixing bowl combine the tuna, mayonnaise, dill weed, garlic powder, onion powder, and cayenne. Season to taste with salt and pepper. Fold gently until tuna has broken up and mayonnaise and spices are incorporated throughout.
  2. Divide the salad into the pita bread halves. Add cucumber slices down the sides of each sandwich. Serve immediately.
  3. If making these sandwiches to pack, divide the tuna salad into four containers with lids. Refrigerate until ready to serve. Assemble right before eating.
Nutrition Facts
Tuna Pita Pockets
Amount Per Serving
Calories 385 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 71mg 24%
Sodium 944mg 39%
Potassium 581mg 17%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 1g
Protein 45g 90%
Vitamin A 2.1%
Vitamin C 2.9%
Calcium 8.7%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.

Tuna Pita Pockets | Good Cheap Eats

 

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post

Comments

  1. Alice E says:

    I have been thinking about this post. I haven’t fixed pita sandwiches in ages or used sprouts, but they both sound good. One of the things I appreciate most is the way you encourage us to make changes. I’m not that fond of tuna or cucumbers, but I’m thinking salmon salad and sprouts might appear one of these days, probably after I get out the sprouter and grow some sprouts. I used to fix scrambled eggs in pita for the kids years ago, but never tried anything like tuna salad. I’m thinking egg salad would be good also, maybe lined with spinach leaves.

    • I’m so glad to hear that this was a great brainstorming post for you, Alice. Yes, salmon salad would be really tasty. And now I want to try breakfast pitas! Brilliant!

Share Your Thoughts

*