Curried Tuna Pita Pockets Recipe

Spice up your lunch or dinner with this vibrant Curried Tuna Pita Pocket recipe! A crunchy, flavorful tuna salad bursting with fresh basil's sweet, grassy notes that perfectly complements the warm curry. This recipe, adapted from Jolie Warner's "Take a Can of Tuna," is quick, easy, and perfect for a light yet satisfying meal. Serve these delicious pockets with a crisp salad for a complete and refreshing experience. Alternatively, transform it into a stunning entree salad with pita wedges on the side. Note: The curry flavor intensifies upon chilling, so adjust the amount accordingly if preparing ahead.

Prep Time 10 mins
Cook Time 10 mins
Calories 294.2 kcal
Protein 51g
Rating 4.8 (4 Reviews)
Curried Tuna Pita Pockets 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Curried Tuna Pita Pockets

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How to Make Curried Tuna Pita Pockets

  1. In a medium-sized bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon lime zest, and 1 teaspoon curry powder (adjust to taste).
  2. Add 2 (5 ounce) cans tuna (drained), 1/4 cup chopped red onion, 1/4 cup chopped celery, 1/4 cup chopped fresh basil, and salt and pepper to taste.
  3. Gently mix all ingredients until thoroughly combined.
  4. Split pita bread in half and line with 2-3 large lettuce leaves per pita.
  5. Spoon the tuna salad generously into each pita pocket.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

68g

Fat

5g

Carbs

13g