Feta Tuna Pockets Food

WARM TUNA PITA POCKETS

Steps:

• In a small bowl, combine the tuna, cheese, celery, onion and mayonnaise. Spoon into pita halves. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through and cheese is melted.

GREEK-STYLE TUNA SALAD

Steps:

• Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Steps:

• In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
• Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

GREEK TUNA SALAD POCKETS

Steps:

• 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.
• 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.
• Warm the pita breads under a low-heat grill. Remove and slice in half. Open carefully and line with spinach leaves.
• Spoon in the tuna mixture and serve immediately.

FETA TUNA POCKETS

Steps:

• 1. In a large bowl, mix tuna, celery, onion, feta, dressing, hummus, basil, and lemon. 2. Lightly coat one side of each pita with olive oil or cooking spray. 3. Place pitas oil-side down on a griddle or pan over medium heat for 30 seconds to a minute. Remove warm pitas from pan and split in half along perforation. 4. Open pitas at tear and fill each half with tuna salad.

STUFFED TUNA STEAKS

Steps:

• Preaheat your grill or broiler.
• Mix together all the ingredients except the tuna and greens.
• Use a sharp, thin-bladed knife to make a small incision on any side of the tuna steak, creating a pocket, being careful not to cut through to the other side.
• You can also make a small cut and then either wiggle the knife around gently or just start slowly easing the inside apart to create a large pocket.
• Place the tuna in the soy mixture, covering each side.
• Remove tuna from liquid, letting excess sauce drip off.
• Toss the greens with the sauce, drenching it in the liquid.
• Stuff the tuna pocket with the greens and seal the opening with toothpicks.
• Grill or broil the tuna, turning once, about 5 minutes per inch of thickness, or however well-done you like your tuna.