Back to Tuna Salad Pockets

Print Options


Card Sizes

Tuna Salad Pockets Recipe

Tuna Salad Pockets Recipe

"Yogurt in place of mayonnaise gives these easy-to-assemble sandwiches a lighter refreshing touch." remarks Ethel Bazoian of Los Angeles, California. "Celery and walnuts add crunch."
TOTAL TIME: Prep/Total Time: 10 min. YIELD:2 servings


  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 cup thinly sliced celery
  • 1/4 cup chopped walnuts
  • 1/4 cup plain yogurt
  • 3 tablespoons sweet pickle relish
  • 1 green onion, sliced
  • 2 pita breads (6 inches), halved


  • 1. In a small bowl, combine the first six ingredients. Spoon into pitas. Yield: 2 servings.

Nutritional Facts

1 each: 412 calories, 11g fat (2g saturated fat), 29mg cholesterol, 824mg sodium, 46g carbohydrate (10g sugars, 3g fiber), 32g protein

Reviews for Tuna Salad Pockets

Sort By :
Reviewed Oct. 9, 2015

"Made this with my homemade pickle relish...which is less sweet than the store bought brands. Yummy! Family favorite!"

Reviewed Sep. 16, 2010

"I made this with Greek honey yogurt and thought it was wonderful. Great in tortillas too."

Reviewed Sep. 16, 2010

"We made these to take a picnic lunch with us while hiking. Yummy!

~ Theresa"

Reviewed Jul. 6, 2010

"I didn't like this tuna salad at all. I'm trying to eat healthier but I really don't like the taste of yogurt in this recipe."

Loading Image