tuna salad in pita bread halves

Tuna Pita Pockets

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
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 385 kcal
Author Jessica Fisher


  • 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


  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.

Recipe Notes

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.
Nutrition Facts
Tuna Pita Pockets
Amount Per Serving
Calories 385 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 71mg24%
Sodium 944mg41%
Potassium 581mg17%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 1g1%
Protein 45g90%
Vitamin A 105IU2%
Vitamin C 2.4mg3%
Calcium 87mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.