These tuna pita melts are a super fast lunch or supper. Crunchy celery, sweet relish, creamy mayonnaise, gooey cheese and flaked tuna are stuffed inside a pita pocket and warmed in the oven.
This is another of my go to recipes when I’m in a pinch for either lunch or supper. The ingredients are simple and it takes about 10 minutes to throw it all together. I have served it as a topping over a bed of spring greens, as filling for a sandwich, stuffed into the pocket of a pita and warmed in the oven, or just eating it straight from the bowl. 🙂 Any way you serve it, it is delicious.
Tuna is one of those foods that we all know is good for us. That is one reason I like this recipe. Canned tuna is an excellent source of lean protein and iron. Canned tuna also possesses omega-3 fatty acids and B vitamins. Choose light tuna packed in water. Just remember that while you shouldn’t eat tuna every day because of its mercury content, you can still enjoy it as part of a healthy diet.
In a large bowl add all ingredients except cheese. Stir to combine.
Add cheese and gently stir to combine.
Cut a pita pocket in half. Gently open to form a pocket. Stuff with a generous amount of tuna filling. Repeat with remaining halves.
Bake at 350F for 10 – 15 minutes. Serve immediately.
- 3 cans light tuna packed in water, drained
- 2 large stalks celery, diced
- 1 small onion, diced
- 2 heaping tablespoons relish
- 1/3 cup mayonnaise
- 1/3 - 1/2 cup cheddar cheese, shredded
- 3 large pita pockets
- Preheat oven to 350F.
- In a large bowl add all ingredients except cheese. Stir to combine.
- Add cheese and gently stir.
- Cut a pita pocket in half. Gently open to form a pocket.
- Stuff with a generous amount of tuna filling.
- Repeat with remaining halves.
- Place on a baking sheet and cook for about 15 minutes at 350F or until cheese has melted. Serve immediately.
- Note that the pita doesn't really store well with the filling. It tends to get soggy.