The Mediterranean Diet has been shown to promote heart and brain health as well as lower the risk of diseases such as diabetes, among other benefits.  This dish, simple and healthy with a twist to the usual tuna salad, fits the bill.   

With the changes of Greek yogurt instead of mayonnaise, you lower calories and increase protein.  Kalamata olives add a dose of healthy fat, and the herbs and spices add anti-inflammatory compounds.  Using whole grain pita brings fiber, and any veggies you add to the sandwich are a bonus!   

Great for lunch or a quick weeknight dinner.  

Ingredients: 

• 12oz. can of tuna, drained 
• 3 tablespoons plain Greek yogurt 
• 2 tablespoons fresh dill, roughly chopped 
• 1 teaspoon ground mustard 
• ½ teaspoon ground cumin 
• 2 tablespoons fresh lemon juice 
• 4oz kalamata olives, chopped 
• 2 tablespoons red onion, finely chopped 
• Salt and pepper to taste 
• Sliced tomatoes and cucumbers 
• 4 whole wheat pita bread (pocket or flat) 

Directions: 

1. Drain tuna. 
2. In a medium bowl, flake tuna to break up. 
3. In a small bowl whisk Greek yogurt, dill, mustard, cumin, and lemon. 
4. Stir kalamata olives and red onion into yogurt mixture. 
5. Add yogurt mixture to tuna and stir to combine, breaking up any chunks, until tuna is coated (add more yogurt as desired for consistency).   
6. Salt and pepper to taste. 
7. Place ¼ of the tuna mixture in pita pocket or on half of pita flatbread. 
8. Add slices of tomato and cucumber, enjoy!