Garden Tuna Pitas Food

GARDEN TUNA PITA SANDWICHES

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.

FROM THE PANTRY: TUNA, WHITE BEAN AND OLIVE FLATBREAD PITAS

Steps:

• Pulse the beans, 4 of the sun-dried tomatoes, 2 tablespoons of the oil, 2 tablespoons water, vinegar, granulated garlic and 1/2 teaspoon salt in a food processor until blended and semi-smooth.
• Thinly slice the 2 remaining sun-dried tomatoes. Gently toss them with the tuna, olives, roasted red peppers, the 2 remaining tablespoons oil, red pepper flakes and a few grinds of black pepper in a medium bowl, breaking up the tuna slightly.
• Heat a griddle or large skillet over medium-high heat. Brush one side of the pitas with oil, lay the oiled side on the griddle and cook until lightly charred in spots, about 1 minute. Transfer, charred-side up, to serving plates.
• Spread some of the bean mixture on each pita, and top with some of the tuna-olive salad. Drizzle each with oil, and sprinkle with black pepper.

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.

GARDEN TUNA SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients. Spread on four slices of bread; top with lettuce and remaining bread.

TUNA SALAD

Steps:

• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
• Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
• Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

GARDEN TUNA SALAD PITA SANDWICHES

Steps:

• Place tuna in a large bowl; break into chunks.
• Add carrot, celery, cheese, peas and parsley; toss to blend.
• Pour dressing over mixture; toss lightly to coat.
• Place on piece lettuce and one tomatoe slice in each pita half.
• Fill pita halves with tuna mixture.

OPEN-FACED TUNA MELT

Steps:

• Heat oven to 350ºF.
• Spread pitas with dressing; top with remaining ingredients.
• Place on baking sheet.
• Bake 10 to 15 min. or until cheese is melted.

TUNA PITA MELTS

Steps:

• Set oven to 400 degrees.
• Place the whole pitas onto a baking sheet in one layer.
• Bake for 5 minutes or until lightly toasted.
• In a bowl mix together tuna with mayonnaise, pickle relish, lemon juice and dried dill until well combined.
• Season with seasoned salt and black pepper to taste, then mix in raisins.
• Divide/top the mixture between the 4 toasted pitas.
• Top with tomato slices, sprinkle the tomatoes lighty with salt and pepper, then top each tomato with about 1/4 cup grated cheddar cheese or mozzeralla cheese (or to taste).
• Bake for about 5-6 minutes or until the cheese is well melted.