Best Garden Tuna Pitas Recipes

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.

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Greek Tuna Salad Pita Sandwiches with Feta Cheese image

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

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

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

TUNA IN PITAS

Tuna in Pitas image

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

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

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

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.

SPICY TUNA SALAD PITAS WITH CILANTRO

Spicy Tuna Salad Pitas With Cilantro image

Tuna salad with a little bite! Makes a nice change when you want something different for lunch or a quick dinner. Had these with my mom before tackling the shopping crowds this past weekend...we wound up going on a cookbook binge! Serves 1 but can easlily be doubled or adapted to make more servings.

Provided by JamesDeansGirl

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 (6 ounce) can light chunk tuna in water, drained
3 -5 tablespoons mayonnaise (depending on how creamy you like it)
1/4 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 -2 teaspoon fresh lime juice
salt & freshly ground black pepper, to taste
1 whole wheat pita bread, cut in half
mesclun, for assembling

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.

Nutrition Facts : Calories 546.8, Fat 18.1, SaturatedFat 2.9, Cholesterol 62.6, Sodium 1233.8, Carbohydrate 46.9, Fiber 5, Sugar 3.5, Protein 50.5

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

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.