Pita The Great Tuna Salad 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.

"PITA THE GREAT" - TUNA SALAD



I found this recipe in the "Looney Spoons" cookbook and it has become a family favourite. There are a few more ingredients than your standard tuna salad but it is well worth the extra time. An equivalent amount of chopped, cooked chicken breast may be substituted for the tuna with equally delicious results. My 9 yo DD, especially, loves these, so I send the components in her school lunch and she assembles it when she's ready to eat. I hope you enjoy!

Provided by J. Ko

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

2 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup sweet red pepper, diced
2 green onions, sliced on bias
2 tablespoons cilantro, chopped
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon low-fat mayonnaise
1/2 teaspoon black pepper
4 -5 drops hot pepper sauce
1/4 teaspoon cumin
1/4 teaspoon salt
2 pita bread, cut in half
1 cup English cucumber, unpeeled and thinly sliced
2 cups alfalfa sprouts (unpacked)

Steps:

  • Combine tuna, red pepper, green onion and cilantro in a bowl.
  • Whisk together the honey, lime juice, mayo, black pepper, hot pepper sauce, cumin and salt.
  • Pour over the tuna mixture and toss to combine.
  • Open pita pockets and line each with 1/4 of the cucumber slices and 1/4 of the alfalfa sprouts.
  • Divide the tuna mixture evenly among the pita pockets.

THE BEST TUNA SALAD



The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

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

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

GREEK-STYLE TUNA SALAD



Greek-Style Tuna Salad image

I had this in a restaurant once and it was so good I had to go home and recreate it. I have it with spinach stuffed in a pita or sandwich. I've cut back on the dressing to keep the calorie count low but adding more is yummy!

Provided by Jen M.

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 (5 ounce) can chunk light tuna in water, drained
1 tablespoon chopped red onion
2 teaspoons prepared Greek vinaigrette salad dressing (such as Kraft®)
3 pitted Kalamata olives, chopped
1 tablespoon crumbled feta cheese

Steps:

  • Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 2.7 g, Cholesterol 46.2 mg, Fat 9.7 g, Fiber 0.3 g, Protein 33.7 g, SaturatedFat 2.6 g, Sodium 428.9 mg, Sugar 1.1 g

ATOMIC TUNA SALAD



Atomic Tuna Salad image

Broccoli, cauliflower, onion and celery combine with tuna and fat-free mayo for the perfect tuna salad. Best tuna salad you've ever tasted!

Provided by FOODFAVOR8

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 (5 ounce) cans tuna, drained
½ head broccoli, finely chopped
½ head cauliflower, finely chopped
½ red onion, finely chopped
2 stalks celery, finely chopped
1 cup fat-free mayonnaise, or to taste
4 pita bread rounds

Steps:

  • In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 53.6 g, Cholesterol 18.9 mg, Fat 1.5 g, Fiber 4.6 g, Protein 24.3 g, SaturatedFat 0.3 g, Sodium 823.6 mg, Sugar 12 g

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

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