Tuna Salad Pitas Recipes

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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 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.

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.

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

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.

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

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

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.

TUNA AND CHICKPEA SALAD



Tuna and Chickpea Salad image

Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.

Provided by krissy g.

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 (5 ounce) can Italian tuna packed in olive oil, undrained
1 (16 ounce) can chickpeas (garbanzo beans), drained
1 (2.25 ounce) can black olives, chopped
¼ cup chopped Italian (flat-leaf) parsley
½ red onion, chopped
lemon, juiced
¼ cup crumbled reduced-fat feta cheese, or more to taste
salt and ground black pepper to taste

Steps:

  • Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.7 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.6 g, Sodium 700.8 mg, Sugar 0.9 g

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