Photo of Tuna and Quinoa Pita Pocket

Tuna and Quinoa Pita Pocket

Image of Tuna and Quinoa Pita Pocket


Ready-to-eat Recipe




    Pita Sandwich

  • 1 (5.6oz) bowl Wild Planet Wild Tuna Quinoa Salad

  • 1 pita, cut in half crosswise

  • 2-inch piece English cucumber, thinly sliced

  • 2 Radishes, thinly sliced

  • 1/4 cup mixed greens

  • 1/4 cup store-bought or homemade tzatziki

  • 2 Tbsp store-bought or homemade herb and oil blend (chimichurri or Zhoug)

  • Homemade Herb Oil (yields ½ cup)

  • 2 cups packed picked parsley

  • 1/4 cup chives, rough chop

  • 1/4 cup dill, rough chop

  • 1 small clove garlic

  • 1/2 tsp kosher salt

  • 1 tsp red wine vinegar

  • 1/4 cup extra virgin olive oil

  • 1/4 cup quality neutral oil, like sunflower or avocado oil

  • Homemade Tzatziki (yields 1 cup)

  • 1/2 cup whole milk Greek yogurt

  • 2-inch piece English cucumber, finely chopped

  • Zest of one whole lemon

  • 1 Tbsp lemon juice

  • 1/4  tsp kosher salt

  • Cracked black pepper



  1. For homemade herb oil – add herbs, vinegar, oil and salt to a blender. Blend until smooth. Set aside for drizzling into the pita.

  2. For homemade Tzatziki – combine all ingredients in a small bowl and stir.

  3. To assemble the pita, spread the bottom and top inside the pita with tzatziki.

  4. Add mixed greens, cucumber, radish and fill each pita half with Wild Planet Wild Tuna Quinoa Salad.

  5. Drizzle with herb oil and enjoy.

Image of Tuna and Quinoa Pita Pocket