Pita The Great Tuna Salad Food

MEDITERRANEAN TUNA SALAD

Steps:

• Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
• Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
• Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
• Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

BEST EVER TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

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.

"PITA THE GREAT" - TUNA SALAD

Steps:

• Combine tuna, red pepper, green onion and cilantro in a bowl.
• Whisk together the honey, lime juice, mayo, black pepper, hot pepper sauce, cumin and salt.
• Pour over the tuna mixture and toss to combine.
• Open pita pockets and line each with 1/4 of the cucumber slices and 1/4 of the alfalfa sprouts.
• Divide the tuna mixture evenly among the pita pockets.

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.

GREEK-STYLE TUNA SALAD

Steps:

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

SPICY TUNA PITA WITH CILANTRO

Steps:

• In a medium bowl, combine tuna, mayonnaise, cilantro, cumin, cayenne, and lime juice. Season with salt and pepper. Fill pita halves with lettuce, then tuna salad.

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD

Steps:

• Drain the tuna and cut it into bite-size flakes.
• Chop the celery coarsely. There should be about two cups.
• Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
• Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
• If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
• Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
• In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
• In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
• Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.

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.