Tuna In Pitas Food

GARDEN TUNA PITA SANDWICHES

Garden Tuna Pita Sandwiches image

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

Ingredients

2 pouches (one 5 ounces, one 2-1/2 ounces) light water-packed tuna
3/4 cup 2% cottage cheese
1/2 cup chopped cucumber
1/4 cup reduced-fat mayonnaise
1/4 cup shredded carrot
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1/2 teaspoon dill weed
1/4 teaspoon salt
Dash pepper
6 whole wheat pita pocket halves
1 cup fresh baby spinach
6 slices tomato

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.

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

From the Pantry: Tuna, White Bean and Olive Flatbread Pitas image

Even if your pantry is close to bare, you probably have the fixin's for these super-simple and special flatbreads. The combo of sun-dried tomatoes and vinegar gives the bean spread a tangy earthiness that goes great with the tuna-and-olive salad. It's a perfect big snack or small meal. Or try the spread on your favorite crackers for party appetizers.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

One 15-ounce can white beans, strained and rinsed
6 sun-dried tomatoes
4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 tablespoon white vinegar
1/2 teaspoon granulated garlic
Kosher salt
One 5-ounce can tuna packed in water or oil, strained
1/2 cup pitted black and green olives, roughly chopped
1/2 cup pitted black and green olives, roughly chopped
1/2 cup chopped jarred roasted red peppers
Pinch crushed red pepper flakes
Freshly ground black pepper
4 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

Warm Tuna Pita Pockets image

I like to tuck this cheesy tuna filling into pita pockets for a fun, grab-and-go lunch. Celery adds a nice crunch. -Marge Nicol, Shannon, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup shredded cheddar cheese
1/3 cup chopped celery
2 tablespoons chopped onion
1/4 cup mayonnaise
2 pita pocket halves

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.

Nutrition Facts : Fat 17 g fat (6 g saturated fat), Cholesterol 56 mg cholesterol, Sodium 885 mg sodium, Carbohydrate 22 g carbohydrate, Fiber 1 g fiber, Protein 32 g protein.

GARDEN TUNA PITAS

Garden Tuna Pitas image

Canned tuna and garden veggies make terrific toppings for open-face sandwiches made with mini pita breads. Bonus: It's a Healthy Living recipe!

Provided by My Food and Family

Categories Home

Time 12m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1 can (5 oz.) tuna, drained, flaked
1/4 cup each chopped green peppers and tomatoes
1 green onion, sliced
2 Tbsp. MIRACLE WHIP Light Dressing
1/2 tsp. dried oregano leaves
4 miniature pita breads
4 KRAFT 2% Milk Singles

Steps:

Heat broiler.
Mix tuna, peppers, tomatoes, onions, dressing and oregano.
Place pitas on baking sheet; top with tuna mixture and 2% Milk Singles.
Broil 1 to 2 min. or until Singles are melted.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

TUNA PITA MELTS

Tuna Pita Melts image

This is a nice change from your average tuna melt, it makes a great snack or light dinner, I sometimes add in some sunflower seeds also, adjust all amounts to suit taste.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (6 inch) pita bread
2 (6 ounce) cans tuna, drained
3 -4 tablespoons mayonnaise (or to taste)
2 tablespoons dill pickle relish
1 tablespoon fresh lemon juice
1 pinch dried dill
seasoning salt (to taste, or use white salt)
black pepper (to taste)
1/2 cup raisins
1 large tomatoes, sliced
1 cup grated cheddar cheese (divided into 1/4-cups or use mozzarella cheese)

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.

CURRIED TUNA PITA POCKETS

Curried Tuna Pita Pockets image

A crunchy flavor packed tuna salad that would work great for lunch or a light supper. The original recipe first appeared in Jolie Warner's "take a can of tuna" and as presented includes my modifications. What distinguishes this recipe is the addition of fresh basil which adds a sweet grassy flavor in contrast to the heat of the curry. Serve sandwiches with a crispy salad and enjoy. You could also turn this into an entree salad and serve pita wedges on the side. As presented, this is intended to be eaten shortly after preparation. If you are planning to chill it a few hours, I would suggest scaling back the curry powder as the flavor grows stronger and overshadows the other flavors in the salad.

Provided by justcallmetoni

Categories Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces albacore tuna in water or 6 ounces light chunk tuna in water
1/4 cup low-fat mayonnaise or 1/4 cup mayonnaise
1/2 tablespoon lime juice
1/4 teaspoon lime zest, finely grated
1 teaspoon curry powder
3 tablespoons celery, diced (use a smaller inside rib)
2 tablespoons red onions, small dice
1/4 cup currants or 1/4 cup raisins
1/4 cup granny smith apple, cored and small (not fine)
2 tablespoons basil leaves, shredded
4 -6 leaves bibb lettuce (or whatever lettuce you prefer)
1 -1 1/2 whole wheat pita bread, cut in half (use the large kind, if using small you will need 2-3)

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.

LEMONY TUNA PITTA POCKETS

Lemony tuna pitta pockets image

These simple and tasty stuffed pitta breads are great for a quick lunchtime snack

Provided by Good Food team

Categories Lunch, Snack, Treat

Time 6m

Number Of Ingredients 6

Ingredients

1head Baby Gem lettuce
cucumber
fresh mint
1 tbsp fresh lemon juice
100g can tuna in brine
2 mini pitta breads

Steps:

Shred the lettuce and mix with some chopped cucumber, a pinch chopped fresh mint and the lemon juice. Drain and flake the tuna, stir into the salad. Season if you want to. Slit open the pitta-breads and warm briefly in a toaster. Stuff pitta pockets with the salad and tuna mix.

Nutrition Facts : Calories 297 calories, Fat 2 grams fat, Carbohydrate 46 grams carbohydrates, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.66 milligram of sodium

MIDDLE EASTERN TUNA SALAD PITAS

Middle Eastern Tuna Salad Pitas image

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

Ingredients

1 cup hummus
1 (12 ounce) can solid white tuna packed in water, drained and flaked
1/4 cup prepared mayonnaise
2 teaspoons dark sesame oil
1/4 cup green onion, chopped
1/4 cup fresh cilantro, finely chopped
1 1/2 teaspoons ground cumin
1 pinch cayenne pepper
salt, to taste
4 whole wheat pita bread, cut in half to form pockets
4 plum tomatoes, cleaned and thinly sliced
8 leaves boston lettuce or 8 leaves red leaf lettuce, cleaned and patted dry

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

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Tuna In Pitas Food

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

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

WARM TUNA PITA POCKETS

I like to tuck this cheesy tuna filling into pita pockets for a fun, grab-and-go lunch. Celery adds a nice crunch. -Marge Nicol, Shannon, Illinois

GARDEN TUNA PITAS

Canned tuna and garden veggies make terrific toppings for open-face sandwiches made with mini pita breads. Bonus: It's a Healthy Living recipe!

TUNA PITA MELTS

This is a nice change from your average tuna melt, it makes a great snack or light dinner, I sometimes add in some sunflower seeds also, adjust all amounts to suit taste.

CURRIED TUNA PITA POCKETS

LEMONY TUNA PITTA POCKETS

These simple and tasty stuffed pitta breads are great for a quick lunchtime snack

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.

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