Kids Favorite Tuna Pocket Recipes

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KID'S FAVORITE TUNA POCKET



Kid's Favorite Tuna Pocket image

Kid-friendly and parent-approved! This colorful tuna pocket is ready in just 10 minutes, making everyone a fan of the Healthy Living recipe.

Provided by My Food and Family

Categories     Lunch

Time 10m

Yield 1 serving

Number Of Ingredients 6

1/2 cup coleslaw blend (cabbage slaw mix)
1/3 cup halved seedless red grapes
1/4 cup flaked drained canned tuna
2 Tbsp. KRAFT Lite Ranch Dressing
1/2 whole wheat pita bread
1 leaf lettuce leaf

Steps:

  • Combine first 4 ingredients.
  • Fill pita half with lettuce and tuna mixture.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

TUNA, CHEDDAR AND SPINACH POCKET



Tuna, Cheddar and Spinach Pocket image

Although convenient, the sugar, food additives and preservatives found in store-bought frozen snacks may actually make kids hyper. This healthy whole wheat pocket will satisfy hunger and calm down rowdy kids at the same time. Tuna and spinach provide vitamin B12 and magnesium, which reduce nervousness and regulate blood sugar. Bonus: these pockets freeze well, so you can make a big batch and reheat these for an easy snack when school lets out.

Provided by Food Network

Time 2h50m

Yield 8 servings

Number Of Ingredients 11

1/2 teaspoon granulated sugar
1 1/2 teaspoons active dry yeast
1 cup whole wheat flour
3/4 cup all-purpose flour, plus more for dusting
2 teaspoons olive oil
1/4 teaspoon kosher salt
5 cups packed baby spinach (one 6-ounce bag)
1 cup shredded low-fat Cheddar
1 cup canned chunk light tuna in water, drained (about three-quarters of a 12-ounce can)
1/2 teaspoon kosher salt
Pinch ground black pepper

Steps:

  • For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water. Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes. Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand. Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes. Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes. Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour. Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball. Place on a clean baking sheet and let the dough rise again for 45 minutes.
  • For the filling: Heat a large nonstick saute pan over medium-high heat. Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes. Transfer the spinach to a medium bowl and cool for 3 to 5 minutes. Squeeze out any excess moisture with your hands. Stir in the cheese, tuna, salt and pepper.
  • Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
  • Flour a work surface and roll each ball into a 4- to 5-inch disk. Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon. Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet. Repeat for the remaining dough and filling. Bake until golden brown, 17 to 20 minutes, turning the pan halfway through. Cool 5 minutes before serving.

Nutrition Facts : Calories 174 calorie, Fat 2.8 grams, SaturatedFat 0.8 grams, Cholesterol 20 milligrams, Sodium 467 milligrams, Carbohydrate 22.2 grams, Fiber 1.2 grams, Protein 14.3 grams, Sugar 0 grams

KID FRIENDLY TUNA CASSEROLE



Kid Friendly Tuna Casserole image

Make and share this Kid Friendly Tuna Casserole recipe from Food.com.

Provided by ThinkOfTheSea

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 4

16 ounces pasta (any type, but I prefer shells)
1 1/2 cups chunked Velveeta cheese
1 (10 3/4 ounce) can cream of mushroom soup
12 -18 ounces canned tuna (drained, 2-3 cans)

Steps:

  • Preheat oven to 375 degrees F.
  • Boil and drain pasta.
  • Combine all ingredients in 13x9 in pan
  • Bake for 10 minutes, then remove and stir. Continue to bake for 10 more minutes or until cheese is entirely melted.
  • Stir and serve.

Nutrition Facts : Calories 397.7, Fat 5.8, SaturatedFat 1.4, Cholesterol 23.8, Sodium 574.8, Carbohydrate 60.2, Fiber 2.4, Sugar 2.8, Protein 24.1

TUNA PITA POCKETS



Tuna Pita Pockets image

Make and share this Tuna Pita Pockets recipe from Food.com.

Provided by Loves2Teach

Categories     Lunch/Snacks

Time 15m

Yield 4 pita pockets

Number Of Ingredients 13

2 (6 1/2 ounce) cans tuna in water, flaked and drained
1/2 cup sweet red pepper, diced
2 tablespoons chopped fresh coriander
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon low-fat mayonnaise
1/2 teaspoon pepper
4 -5 drops hot pepper sauce (e.g. Tobasco)
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 6-inch pitas, cut in half
1 cup English cucumber, thinly sliced (with peel)
2 cups alfalfa sprouts (not packed)

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.

Nutrition Facts : Calories 293, Fat 3.7, SaturatedFat 0.9, Cholesterol 40.6, Sodium 790.9, Carbohydrate 35.4, Fiber 2.1, Sugar 6.3, Protein 28.5

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

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.

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