Mediterranean Tuna Pita

1.In a medium bowl, combine the drained tuna, chopped Kalamata olives, chopped sun-dried tomatoes, and crumbled feta cheese.

2.In a separate small bowl, mix together the Greek yogurt, fresh lemon juice, dried oregano, salt, and pepper until well combined.

3.Add the yogurt mixture to the tuna mixture and gently fold until all ingredients are evenly coated.

4.Preheat a grill pan or skillet over medium heat and brush with olive oil.

5.Cut each pita pocket in half and carefully open them to create a pocket.

6.Fill each pita pocket with the Mediterranean tuna salad mixture, being generous with the filling.

7.Place the filled pita pockets on the grill pan and cook for about 2-3 minutes on each side, or until the pita is golden and slightly crispy.

8.Remove from the heat and garnish with chopped fresh parsley before serving.