Tuna Pitas with Yogurt & Mustard

Swap the mayo for yogurt and this standard tuna salad becomes a lighter, tangier lunch without losing any of the creamy satisfaction. Low-fat yogurt and a spoonful of prepared mustard bind canned tuna with crunchy celery and dried dill, then get stuffed into whole wheat pita halves lined with crisp lettuce and tomato slices.

The yogurt-and-mustard combo is the real upgrade. Mayo-based tuna salad can feel heavy by the second bite; yogurt keeps the flavor bright and carries the dill through every forkful. Warm whole wheat pita softens just slightly from the filling, wrapping the salad in a sturdy pocket that actually fits in a lunchbox.

Kitchen Tips

• Drain the tuna well. Extra liquid thins the yogurt and makes the filling watery in the pita.
• Use Greek yogurt for a thicker, richer bind. It holds up better during lunchbox transit.
• Assemble pitas just before eating. Sitting longer than an hour softens the bread and wilts the lettuce.
• Add the lettuce leaf as a liner between pita and filling. It acts as a moisture barrier and keeps the bread from going soggy.

Variations

• Swap tuna for canned salmon or leftover grilled chicken.
• Add chopped capers, red onion, or pickles for more punch.
• Stir in a teaspoon of curry powder and some raisins for a curried tuna pita.