CUCUMBER-TUNA SALAD PITAS
This tuna and veggies salad-turned-pita sandwich recipe takes just 15 minutes to make a filling meal.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend.
- Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.
Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
MIDDLE EASTERN TUNA SALAD PITAS
This isn't any old tuna salad sandwich. Filled with hummus (Middle Eastern chickpea dip), sesame oil, cumin and cilantro, this is a tuna salad like you've probably never had before. Pack it in pita pockets along with a slices of tomato and lettuce. I am not a cilantro fan, so I leave it out.
Provided by Brenda.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare tuna salad:
- Combine all ingredients except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix.
- Taste and add salt and more cayenne, if desired.
- Salad can be prepared 1 day ahead. To store, cover and refrigerate.
- To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomatoes slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.
Nutrition Facts : Calories 424.6, Fat 13.1, SaturatedFat 2.2, Cholesterol 35.9, Sodium 911, Carbohydrate 48, Fiber 9.7, Sugar 2.5, Protein 32.3
TUNA AND BEAN SALAD WITH SPIRALIZED CUCUMBER
This is based on a classic Italian salad that can be thrown together with pantry items. All you need from the market is the cucumber, which makes a beautiful garnish for the high-protein tuna-and-bean mix.
Provided by Martha Rose Shulman
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- SPIRALIZING THE ONION: Use the shredder blade. Insert the onion into the spiralizer blade at the root end. Take up handfuls of the spiralized onion and cut into 2- to 3-inch lengths with scissors.
- SPIRALIZING THE CUCUMBER: Use the slicer blade. Take up handfuls of the spiralized cucumber and cut into 2- to 3-inch lengths with scissors.
- Place the spiralized onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let stand for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
- In a medium bowl or salad bowl combine the tuna, beans, onions, sage, and parsley.
- Mash together the anchovy and garlic in a mortar and pestle. Add the remaining vinegar, the lemon juice, salt to taste, freshly ground pepper, and Dijon mustard, and mix together. Whisk in the olive oil or work in with the pestle.
- Set aside 1 tablespoon of the dressing. Toss the rest with the tuna and beans. Toss the spiralized cucumbers with the remaining dressing. Arrange the tuna-and-beans salad in a bowl or on a platter, and top with the cucumbers.
- ADVANCE PREPARATION: The tuna-and-beans salad, without the cucumbers, will keep for a couple of days in the refrigerator.
Nutrition Facts : Calories 284.6, Fat 21.7, SaturatedFat 3.4, Cholesterol 27.8, Sodium 82.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.9, Protein 17.5
TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI
These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
- Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
- Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
- In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.
GARDEN TUNA PITA SANDWICHES
A well-balanced meal packed into a pita is a breeze to whip up. Not a fan of tuna? Try canned chicken. -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture.
Nutrition Facts : Calories 362 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1114mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 31g protein.
SEARED TUNA & CUCUMBER SALAD
This Asian-inspired sharing salad is topped with flavour-packed marinated tuna steaks - great for lunch or a light dinner
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 40m
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
- Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
- Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.
Nutrition Facts : Calories 254 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.9 milligram of sodium
SHRIMP SALAD PITAS
Make and share this Shrimp Salad Pitas recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 35m
Yield 12 pitas
Number Of Ingredients 15
Steps:
- Bring enough water to cover shrimp to a boil.
- Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
- Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
- Let stand until cool; drain, and devein the shrimp and then place in a bowl.
- Add the capers, lemon zest and mayo to shrimp and mix well.
- Stir in dill weed, 3/4 tsp salt and pepper.
- Chill, covered, until serving time.
- To serve, cut pitas in half to form pockets.
- Line pita with lettuce leaf and fill with shrimp salad.
- Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.
Nutrition Facts : Calories 242.3, Fat 4.9, SaturatedFat 0.8, Cholesterol 174.7, Sodium 1821.5, Carbohydrate 21.9, Fiber 1.4, Sugar 2, Protein 26.5
CHICKPEA SALAD PITAS
I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.
Provided by Brooke the Cook in
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
- Cut pita bread in half, line both side with a few lettuce leaves.
- Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).
SPICY TUNA SALAD PITAS WITH CILANTRO
Tuna salad with a little bite! Makes a nice change when you want something different for lunch or a quick dinner. Had these with my mom before tackling the shopping crowds this past weekend...we wound up going on a cookbook binge! Serves 1 but can easlily be doubled or adapted to make more servings.
Provided by JamesDeansGirl
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the tuna, mayonnaise, cilantro,cumin, cayenne, and lime juice; season with salt and pepper.
- Cover and chill at least 2 hours, to let the flavors blend.
- Fill the pita halves with lettuce leaves, then the tuna salad.
Nutrition Facts : Calories 546.8, Fat 18.1, SaturatedFat 2.9, Cholesterol 62.6, Sodium 1233.8, Carbohydrate 46.9, Fiber 5, Sugar 3.5, Protein 50.5
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