1. Combine the lemon juice, oil, oregano and garlic salt in a medium bowl. Add the tuna, tomato, red onion and feta cheese, season to taste and toss lightly. 2. Cover and refrigerate for at least 1 hour to allow the flavours to develop. Bring back to room temperature for approximately 30 minutes before serving. 3. Warm the pita breads under a low-heat grill. Remove and slice in half. Open carefully and line with spinach leaves. 4. Spoon in the tuna mixture and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
