Avocado Green Goddess Tuna Pita Sandwich

25 min


4 servings


  • 1/4 cup basil leaves
  • 1/4 cup parsley leaves with tender stems
  • 1/4 cup tarragon leaves
  • 1 avocado
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 tsp. finely grated lemon zest
  • 3 Tbsp. plus 1 tsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • Freshly ground salt and pepper to taste
  • 2 jars Tonnino tuna in water, drained
  • 1 celery stalk, finely chopped
  • 1 small shallot, finely chopped
  • Kosher salt, freshly ground pepper
  • 1 cup baby leaf salad
  • 2 wholewheat pita breads, halved


  • Purée basil, parsley, tarragon, avocado, mayonnaise, sour cream, lemon zest, 3 Tbsp. lemon juice, and 2 Tbsp. oil in a blender until very smooth. Transfer dressing to a medium bowl.
  • Using a fork, break up tuna and incorporate into dressing. Mix in celery, shallot, and season with salt and pepper.
  • Toss baby leaf salad with remaining 1 tsp lemon juice, 1 tsp olive oil, salt and pepper in a small bowl and toss.
  • Fill the pita breads with tuna mixture and top with salad.