Liter Tuna Salad Pitas Recipes

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FRUITED TUNA SALAD PITAS



Fruited Tuna Salad Pitas image

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

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

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.

GARDEN TUNA PITA SANDWICHES



Garden Tuna Pita Sandwiches image

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

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

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.

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

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

TERRIFIC TUNA MELT PITA



Terrific Tuna Melt Pita image

Experience great flavor with our Terrific Tuna Melt Pita. With just five ingredients, our Terrific Tuna Melt is easy to make and delicious to eat.

Provided by My Food and Family

Categories     Bread

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 can (3 oz.) white tuna in water, drained, flaked (about 1/4 cup)
2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pita bread (6 inch)
3 Tbsp. KRAFT Shredded Mild Cheddar Cheese
1 Tbsp. finely chopped mixed fresh vegetables ( cucumbers, carrots, radishes)

Steps:

  • Heat oven or toaster oven to 400ºF.
  • Mix tuna and cream cheese spread; spread onto bread. Top with cheddar.
  • Bake 2 to 3 min. or until cheese is melted.
  • Top with vegetables.

Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 860 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 2 g, Protein 28 g

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

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

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD



Pita Bread Sandwiches With Tuna And Vegetable Salad image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, lunch, quick, salads and dressings

Time 20m

Yield Six to 12 servings

Number Of Ingredients 14

2 small cans of tuna
6 ribs celery, about 1/4 pound
1 onion, preferably red, about 1/2 pound
2 sweet green peppers, about 1/2 pound
1 cucumber, about 1/2 pound
2 or 3 red, ripe tomatoes, cored, about 3/4 pound
1 cup finely chopped parsley
12 anchovy fillets, finely chopped
2 teaspoons finely minced garlic
3 tablespoons red-wine vinegar
1 egg yolk
Freshly ground pepper to taste
1/2 cup olive oil
6 rounds pita bread

Steps:

  • Drain the tuna and cut it into bite-size flakes.
  • Chop the celery coarsely. There should be about two cups.
  • Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
  • Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
  • If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
  • Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
  • In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
  • In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
  • Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams

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

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

SPICY TUNA PITA WITH CILANTRO



Spicy Tuna Pita with Cilantro image

Spicy tuna salad and lettuce served in a pita makes a wholesome lunchbox addition.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1 can (6 ounces) chunk light tuna packed in water, drained
3 tablespoons reduced-fat mayonnaise
1/4 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 to 2 teaspoons fresh lime juice
Coarse salt and ground pepper
1 regular-size (6-inch) whole-wheat pita, cut in half
4 lettuce leaves

Steps:

  • In a medium bowl, combine tuna, mayonnaise, cilantro, cumin, cayenne, and lime juice. Season with salt and pepper. Fill pita halves with lettuce, then tuna salad.

LITER TUNA SALAD PITAS



Liter Tuna Salad Pitas image

This is the Quisine Queen's attempt to lighten up a recipe for Middle Eastern Tuna Salad Pitas Recipe #169389 by Nick's Mom. I eliminated the hummus, mayo and sesame oil completely and made up a lighter version of the dressing by using 2% yoghurt (Greek-style - the 0% is also good - and less fat) and ingredients normally found in hummus. The taste of sesame is added to the final sandwich with the addition of sesame seeds to add both crunch and flavour.

Provided by evelynathens

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup 2% low-fat Greek yogurt (thick, Greek-style)
1/2 cup cooked chickpeas
1 1/2 tablespoons lemon juice
2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (12 ounce) can solid white tuna packed in water, drained and flaked
3 teaspoons toasted sesame seeds
1/4 cup green onion, chopped
1/4 cup fresh cilantro, finely chopped
1 1/2 teaspoons ground cumin
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:

  • Make dressing by zapping all the dressing ingredients together in a mini-processor until thoroughly combined and the garlic and chickpeas have been pureed. (do try to make the dressing atleast a couple of hours before making the sandwiches, to allow all the ingredients to 'meld' and 'marry' - even the previous day is OK).
  • To prepare tuna salad: Combine all ingredients, including dressing, except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix. Taste for salt, and adjust seasonings as necessary.
  • 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 tomato slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.

Nutrition Facts : Calories 386.7, Fat 7.3, SaturatedFat 1.7, Cholesterol 38.5, Sodium 1081.5, Carbohydrate 50.9, Fiber 7.8, Sugar 5.9, Protein 32

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