Lemon Dill Tuna White Bean Pita Pockets

Serves 4 · 15 min prep

Ingredients

• 2 cans (5 oz each) canned solid white tuna in water, drained
• 1 can (15 oz) canned cannellini beans, rinsed and drained
• 1/3 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 3 tbsp fresh dill, chopped
• 2 celery stalks, finely diced
• 1/4 cup red onion, finely diced
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 whole-wheat pita pockets
• 2 cups baby spinach or arugula
• 1/2 English cucumber, thinly sliced
• 1 cup cherry tomatoes, halved

Instructions

1. 1Drain the tuna well and flake it into a medium bowl with a fork, breaking up any large chunks so the salad stays scoopable.
2. 2Add the rinsed cannellini beans. Lightly mash one-third of the beans against the side of the bowl with a fork; leave the rest whole for texture and creaminess.
3. 3Stir in Greek yogurt, mayonnaise, lemon zest, lemon juice, chopped dill, diced celery, diced red onion, Dijon, salt, and black pepper until everything is evenly coated and creamy.
4. 4Taste and adjust: add more lemon for brightness, dill for herbiness, or salt. The mixture should taste fresh and bright, not heavy.
5. 5If the pita pockets feel stiff, warm them in a toaster oven or dry skillet 30–45 seconds per side until soft and easy to open without tearing.
6. 6Carefully split each pita to form a pocket. Line the inside with baby spinach or arugula.
7. 7Spoon the tuna-bean salad generously into each pocket, packing it in so it doesn’t fall out. Tuck in cucumber slices and halved cherry tomatoes.
8. 8Serve immediately, or wrap tightly in parchment for a work-friendly pack. Keep any extra salad chilled up to 3 days for next-day lunches.