Mediterranean Tuna Pita Pockets

1.In a medium bowl, combine the drained tuna, chopped kalamata olives, quartered cherry tomatoes, and finely diced red onion.

2.Add the chopped fresh parsley and dill to the bowl with the tuna mixture.

3.In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and freshly ground black pepper to create a dressing.

4.Pour the dressing over the tuna mixture and gently toss to combine all ingredients evenly, ensuring the tuna remains flaky.

5.Cut each pita bread in half to create pockets. If desired, warm the pita halves in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable.

6.Open each pita pocket and, if using, place a small handful of mixed salad greens inside to add freshness and crunch.

7.Spoon the Mediterranean tuna mixture generously into each pita pocket, filling them evenly.

8.Serve the Mediterranean Tuna Pita Pockets immediately for best freshness and flavor.