Tuna In Pitas Recipes

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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

Warm Tuna Pita Pockets image

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.

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

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

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

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

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.

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

FRUITED TUNA SALAD PITAS

One bite, and you'll swear you're at a restaurant. This bistro-worthy recipe is simple to prepare, yet special enough for lunch guests. -Shelly Fisher, Hermiston, Oregon

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Fruited Tuna Salad Pitas image

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.

Nutrition Facts : Calories 640 calories, Fat 34g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 899mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 8g fiber), Protein 29g protein.

Ingredients

1/2 cup mayonnaise
1 tablespoon honey
1 can (12 ounces) white water-packed tuna, drained
1 can (11 ounces) mandarin oranges, drained
1 medium apple, chopped
1/3 cup chopped pecans
1 celery rib, thinly sliced
1/4 cup dried cranberries
1/8 teaspoon salt
4 whole wheat pita breads (6 inches)
2-3/4 cups alfalfa sprouts

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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 13

Garden Tuna Pita Sandwiches image

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.

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

TUNA-PICKLE PITAS

Sweet pickle relish gives this coleslaw-like sandwich filling a tangy kick.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 10m

Number Of Ingredients 6

Tuna-Pickle Pitas image

Steps:

Mix all ingredients except pita breads.
Spoon tuna mixture into pita bread halves.

Ingredients

1 can (6 oz) light tuna in water, drained
1 large carrot, shredded (1 cup)
2 tablespoons sweet pickle relish
1 tablespoon coleslaw dressing
1/4 teaspoon celery seed, if desired
4 pita breads (6 inches in diameter), cut in half to form pockets

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Stress free dinner ready in 20 minutes. Hearty tuna sandwich perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Greek Tuna Salad Pita Sandwiches with Feta Cheese image

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.

Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 600 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 ripe medium tomato, seeded, diced
1/2 cup crumbled feta cheese (2 oz)
12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2 cans (5 oz each) tuna in water, drained, flaked
12 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets

CUCUMBER-TUNA SALAD PITAS

This tuna and veggies salad-turned-pita sandwich recipe takes just 15 minutes to make a filling meal.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 10

Cucumber-Tuna Salad Pitas image

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.

Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 pouch (about 7 oz) albacore tuna
1/4 cup reduced-fat mayonnaise or salad dressing
1/4 cup plain fat-free yogurt
1/2 cup chopped cucumber
2 tablespoons chopped red onion
2 tablespoons chopped fresh or 1 teaspoon dried dill weed
1 teaspoon salt-free seasoning blend
2 whole wheat pita (pocket) breads (8 inch)
1 cup shredded lettuce
1 small tomato, chopped (1/2 cup)

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.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Tuna Pita Melts image

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.

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)

TUNA IN PITAS

Stress free sandwich ready in just 5 minutes! Hearty tuna recipe perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 5m

Yield 2

Number Of Ingredients 8

Tuna in Pitas image

Steps:

In small bowl, mix onion, celery, mayonnaise and curry powder. Stir in tuna.
Place lettuce leaf in each pita bread half; fill with tuna mixture. Top with orange pieces.

Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 6 g, TransFat 0 g

Ingredients

1 tablespoon finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons reduced-fat mayonnaise or salad dressing
1/2 teaspoon curry powder
1 can (3 oz) light tuna in water, drained
2 lettuce leaves
1 whole wheat pita bread, cut in half to form 2 pockets
1/2 medium orange, peeled, broken into segments and cut into 1/2-inch pieces

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