Kids Favorite Tuna Pocket Food

KID FRIENDLY TUNA MELT

Steps:

• Preheat oven to 400 degrees F
• In a small bowl, combine the 6oz tuna and the 1/4 cup greek yogurt. Mix until well combined and set aside
• Brush one side of all 4 bread slices with olive oil
• Place 2 slices of bread, olive oil side down on a sheet pan
• Equally divide tuna and greek yogurt mixture between both slices of bread. Spread out evenly
• Top both slices of bread with tomato slices, pickles and top with cheddar cheese slice
• Place reamining 2 slices of bread, olive oil side up, on top of sandwich
• Place in oven, until cheese is melted and top of bread is golden brown, about 6-8 minutes
• Remove and allow to cool slightly before serving

TUNA, CHEDDAR AND SPINACH POCKET

Steps:

• For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water. Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes. Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand. Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes. Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes. Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour. Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball. Place on a clean baking sheet and let the dough rise again for 45 minutes.
• For the filling: Heat a large nonstick saute pan over medium-high heat. Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes. Transfer the spinach to a medium bowl and cool for 3 to 5 minutes. Squeeze out any excess moisture with your hands. Stir in the cheese, tuna, salt and pepper.
• Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
• Flour a work surface and roll each ball into a 4- to 5-inch disk. Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon. Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet. Repeat for the remaining dough and filling. Bake until golden brown, 17 to 20 minutes, turning the pan halfway through. Cool 5 minutes before serving.

TUNA PITA POCKETS

Steps:

• Toast pita pockets in oven or toaster
• Mix all other ingredients together in a large bowl. NOTE: You can substitute the yogurt and mustard for if you have it
• Spoon salad into pockets. Serve

TUNA POCKETS

Steps:

• chop and dice pickles.
• dice up four rings of onions.
• I use two and half large spoonfulls of mayo to mix.
• dashes of salt and pepper.
• make your normal tuna.
• Grease a muffin pan.
• set oven to 450 degrees F.
• cut the edges off the bread.
• soften bread if hard and push bread into cups of muffin pan.
• next add the tuna mixture,sprinkle with cheese.
• let bake for 10-15 minutes.

KIDS' FAVORITE TUNA PATTIES

Steps:

• To make patties: stir all ingredients together, making sure the mixture is combined enough to hold together well.
• Spoon mixture into four even lumps on preheated griddle (350 deg.) or heated pan (medium heat). Press gently with spatula to flatten into patties.
• Cook until browned on one side, then flip to cook other side. Actual cooking time will depend on thickness of patties.
• Serve warm or cold with sauce.
• To make sauce: blend mayonnaise with dijon mustard. My kids like it mild, so a teaspoon or two is all I use.

PITA POCKETS STUFFED WITH CHUNKY TUNA SALAD

Steps:

• Drain off the water that the tuna is packed inches.
• Place the tuna in a medium-size mixing bowl; break apart with a fork.
• Add the next 14 ingredients to the tuna; mix everything thoroughly. (COOK'S TIP: Adjust these ingredients - MORE OR LESS - to your taste.).
• Open the pita pockets and line the bottoms with sprouts and shredded carrots (reserve a few teaspoons for garnish); layer lettuce on one side of each pita pocket.
• Stuff with tuna filling in each pocket, dividing equally. Top with reserved sprouts and carrots.
• This recipe will give you 2 jumbo pita sandwiches, or slice the pita pockets in half for 4 smaller servings.
• Refrigerate any leftovers.

CURRIED TUNA PITA POCKETS

Steps:

• In a medium sized bowl combine the mayonnaise, lime juice, lime zest and curry powder.
• Add all remaining ingredients except the lettuce and pita. Mix until combined.
• Split pitas and add one or two lettuce leaves. Add a scoop of tuna salad.

QUICK AND EASY TUNA SALAD SANDWICH FOR KIDS OF ALL AGES

Steps:

• Empty tuna into bowl.
• Add mayonnaise and pickle relish.
• Mix well and taste. Add more mayo or pickle relish if necessary.
• Toast bread.
• Add lettuce, tuna chef and cheese.