Chili-Lime Tuna Salad Pita Pocket
An easy chili and lime tuna salad pita pocket, made with avocado mayonnaise! This make-ahead lunch idea is low-carb packs well.
Servings: 2
Ingredients
- 5 ounces Safe Catch Chili-Lime Albacore Tuna
- ¼ cup mayonnaise
- 1 large pita bread
- 2 celery stalk
Instructions
Prep Ahead:
- Follow the instructions in Steps 1-3 and transfer to a resealable container.
- Store in the fridge for up to 6 days
Prepare From Prepped:
- Pack the pita bread with the prepared tuna salad.
Make From Fresh:
- Finely dice the celery and place in a large bowl.
- Open the tuna and add to the bowl, then add the mayonnaise.
- Stir to combine well
- Slice open the insides of each pita, and stuff with the tuna mixture.
Notes
If you’d like to make the chili-lime tuna salad from scratch, substitute 1/2 teaspoon dried chili flakes and 1 tablespoon lime juice to plain tuna, celery, and mayonnaise, then mix well.