Tuna Salad Pitas Food

SPICY TUNA SALAD PITAS WITH CILANTRO

Steps:

• In a medium bowl, combine the tuna, mayonnaise, cilantro,cumin, cayenne, and lime juice; season with salt and pepper.
• Cover and chill at least 2 hours, to let the flavors blend.
• Fill the pita halves with lettuce leaves, then the tuna salad.

"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.

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.

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.

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.

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.

CUCUMBER-TUNA SALAD PITAS

Steps:

• In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend.
• Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.

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.

AVOCADO TUNA SALAD IN PITA BREAD

Steps:

• Add first eight ingredients to medium bowl.
• Mix thoroughly with a fork.
• Fill each pita half with ¼ of the tuna mixture.

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.

TUNA PITA POCKETS

Steps:

• Combine all ingredients EXCEPT pitas, cucumber and sprouts in a bowl.
• Mix well.
• Open pita pockets.
• Line with cucumber slices and alfalfa sprouts.
• Fill with tuna mixture.
• Serve.