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Mediterranean tuna salad in whole wheat pita

Easy Mediterranean Tuna Salad Wraps for Camping

Cool, crunchy tuna salad with cucumbers, sweet peppers, olives, sunflower seeds, and a tangy lemon-dill Greek yogurt dressing for camping wraps.

  • Total Time: 20 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
4 (5-ounce) cans tuna packed in water 1-1/2 cup diced mini sweet peppers, about 8 peppers 2 cups diced mini seedless or Persian cucumbers, about 4 cucumbers 1/2 cup chopped pitted Kalamata olives 4 green onions, thinly sliced 1/2 teaspoon black pepper 1/2 cup roasted and salted sunflower seeds Salt to taste Lemon-Dill Dressing 1/2 cup plain Greek yogurt 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh dill or 2 teaspoons dried dill 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt For serving 8 tortillas, pita pockets, romaine leaves, or cheese wraps Crumbled feta for topping (optional)

Instructions

  • Before the trip: In a small bowl or jar, whisk together the Greek yogurt, lemon juice, olive oil, dill, and salt. Store in an airtight container, or vacuum seal in a pouch, and place in the camp cooler.
  • At the lunch stop: Drain the tuna thoroughly and place it in a large bowl. Break it into bite-size pieces with a fork.
  • Add the sweet peppers, cucumbers, olives, green onions, and black pepper. Gently toss to combine.
  • Add the dressing a little at a time, stirring until the salad is evenly coated. Go light on the dressing, then offer the remainder for those who want more.
  • Taste and add salt if needed.
  • Stir in the sunflower seeds immediately before serving.
  • Set out the salad, extra dressing, and feta, and let campers assemble their own wraps with tortillas, pita pockets, romaine leaves, or cheese wraps.

Notes

  • For optimal freshness, don’t open the tuna or mix up the salad until you’re ready to serve.
  • Dressing prep tip: Make the dressing ahead, vacuum seal it in a small pouch, and freeze before the trip.
  • Store the cucumbers in a separate container in the cooler.
  • River-trip storage tips: Keep the dressing, cut vegetables, and other perishable ingredients cold in a well-iced cooler. Store the cucumbers and sunflower seeds separately and assemble the salad shortly before serving. Return any leftovers to the cooler quickly.
  • Author: Michele Crockett
  • Prep Time: 20 minutes
  • Cook Time: None
  • Category: Lunch

Find it online: https://riverbent.com/mediterranean-tuna-wraps-camping/