Best Mediterranean Tuna Pockets Recipes

MEDITERRANEAN TUNA POCKETS image

Yield 4 people

Number Of Ingredients 10

1 large can albacore tuna in water, drained
1/4 cup red onion, finely diced
2 tablespoons capers
1 vine ripened tomato, seeds removed and diced
4 ounces chopped kalamata olives
1 tablespoon fresh oregano
4 tablespoons extra virgin olive oil
Salt & pepper to taste
Juice and zest of one lemon
4 whole-grain pita breads

Steps:

In a bowl combine the tuna, onion, capers, tomatoes and olives. Fold in the oregano, olive oil and lemon juice. Season with Salt & pepper to taste and zest. Refrigerate for at least 1 hour. Toast the pita bread and cut in half. Open up each pocket and stuff with tuna mixture then serve.

MEDITERRANEAN AHI TUNA POCKETS image

Yield serves 4

Number Of Ingredients 13

4 6-8 ounce ahi tuna steaks
(about 1 1/4 inches thick)
4 ounces pitted Kalamata olives,
chopped
1 Tablespoon capers
1 Tablespoon lemon juice
1 Tablespoon high quality
balsamic vinegar
2 Tablespoons chopped fresh
basil
2 Tablespoons extra virgin
olive oil
salt and freshly ground pepper for seasoning

Steps:

Coat tuna steaks in olive oil. Set Aside. Use a mortar and pestle to combine olives, capers, lemon juice and balsamic vinegar until it forms a chunky paste. Stir in chopped basil leaves. Use a sharp kitchen knife to make a horizontal slit in each of the tuna steaks that creates a pocket, but does not cut the steaks in half. Fill each of the pockets with about 2 Tablespoons of the olive/caper mixture. Grill tuna steaks to desired level of doneness, about 2 minutes per side for medium-rare. Season with salt and freshly ground pepper. Plate may be garnished with additional mixture topped with basil sprig.