Tuna Pita Melts Food

TERRIFIC TUNA MELT PITA

Steps:

• Heat oven or toaster oven to 400ºF.
• Mix tuna and cream cheese spread; spread onto bread. Top with cheddar.
• Bake 2 to 3 min. or until cheese is melted.
• Top with vegetables.

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.

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.

MEDITERRANEAN TUNA MELTS

Steps:

• Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
• Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.

TUNA MELT

Steps:

• Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
• Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
• 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, if using.

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.

"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.

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:

• Preheat the oven to 400 degrees F (200 degrees C). Place the whole pita breads in a single layer on a baking sheet. Bake for 5 minutes, or until lightly toasted.
• In a medium bowl, mix together the tuna, mayonnaise, relish, dill and salt. Spread an equal amount of the tuna mixture onto each of the pita breads. Arrange tomato wedges over the tuna, and sprinkle with shredded Cheddar cheese.
• Bake for 5 minutes in the preheated oven, or until cheese has melted.

PITA TUNA MELTS

Steps:

• Arrange pitas on an ungreased baking sheet. Bake at 400 degrees for 5 minutes, or until lightly toasted. Mix together tuna, mayonnaise, relish, dill weed and salt in a small bowl; spread onto pitas. Arrange tomato wedges on top; sprinkle with cheese. Bake for an additional 5 minutes, until cheese melts. Tip: Keep sour cream fresh longer...store the container upside-down in the fridge.