No-Cook Tuna Cucumber Pita Plates

Ingredients

• 2 cans tuna in water, 5 oz each, drained
• 1/3 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt
• 1 large cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 4 cups romaine, chopped
• 4 whole-wheat pitas, warmed or served room temperature
• 1/4 cup feta, crumbled
• 2 tablespoons dill, chopped
• Optional: 1 tablespoon capers or chopped pickles

Method

1. Stir tuna, Greek yogurt, olive oil, lemon juice, Dijon, garlic powder, pepper, and salt in a bowl.
2. Fold in dill and optional capers or pickles.
3. Lay romaine, cucumber, tomatoes, avocado, and pita on four plates.
4. Spoon the tuna mixture onto each plate.
5. Finish with feta and extra lemon if desired.