Middle Eastern Tuna Salad Pitas Recipes

Steps:

• Whisk together yogurt, tahini, lemon juice, garlic and cumin in a bowl.
• Stir in tuna, chickpeas and parsley and season with salt and pepper.

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.

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.

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.

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.

Steps:

• Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes.
• Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture.
• Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour.
• Transfer the risen dough to a lightly floured work surface and gently punch it down. Divide the dough into 18 even pieces, and form these pieces into smooth balls. Using a rolling pin, roll a piece of dough into circle that's about 5 inches wide and 1/2 inch thick. Repeat with the remaining dough pieces. Cover the dough with the damp towel and let it rest for 20 minutes.
• Meanwhile, place a nonstick baking sheet in the oven and preheat the oven to 525 degrees F.
• Remove the baking sheet from the oven and carefully transfer 3 pieces of dough to it; lightly spritz them with water from a spray bottle. Bake the pitas until they're puffed up and light brown with a few dark brown freckles in places, watching very closely because they burn quickly, 4 to 5 minutes.
• Remove the pitas from the baking sheet and allow them to cool on plates or a wire rack covered in paper napkins to maintain softness. Place the baking sheet back in the oven for 5 minutes. Repeat with the remaining pitas.
• Serve the pitas immediately with Tahini Sauce, if desired. Store them in resealable bags at room temperature for up to 2 days or freeze them in resealable bags for up to 3 months.
• Combine the lemon juice, garlic, salt and cumin in a large bowl. Add the tahini to the garlic mixture, stirring with a whisk or fork to combine (the mixture will be very thick). Pour in 1/2 cup cold water, stirring until incorporated; feel free to add more until you reach the desired consistency. Garnish with chopped parsley, if desired.

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.

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Steps:

• In a large bowl, combine mayonnaise and honey. Stir in the tuna, oranges, apple, pecans, celery, cranberries and salt. Serve on pita breads with sprouts.

Steps:

• In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20 minutes, and pat it dry. While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325°F oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp, and let them cool slightly.
• In a large bowl whisk together the oil, the lemon juice, the garlic, and the salt and pepper to taste, whisking until the dressing is emulsified, stir in the bell pepper, the tomato, the scallion, the parsley, the chopped mint, the pita pieces, the cucumber, and more salt and pepper to taste, and toss the salad to combine it well. Transfer the salad to a platter and garnish it with the romaine and the mint sprigs.

Steps:

• Rinse and drain the beans.
• Puree beans and garlic in a food processor.
• Add lemon juice, olive oil, tahini, cumin, salt to taste, and yogurt.
• Blend until thoroughly smooth.
• Taste and adjust seasonings, adding more salt, garlic or lemon as desired.
• Cover and refrigerate for up to 5 days.

Steps:

• Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.

Steps:

• Whisk olive oil with red wine vinegar, Dijon and salt.
• Stir in lentils, tomatoes, cucumber, onion, garlic and dill or coriander.
• Serve with feta or goat cheese crumbled over top.

Steps:

• In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
• Season with salt and pepper to taste.
• In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
• Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.