Tuna Pita Melts

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. 

Tuna Pita Melts


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 Pita Melts

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.

Tuna Pita Melts

In a large bowl add all ingredients except cheese. Stir to combine.

   Tuna Pita Melts

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. 

Tuna Pita Melts

Bake at 350F for 10 – 15 minutes. Serve immediately.

Tuna Pita Melts

 

Tuna Pita Melts
Serves 6
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 3 cans light tuna packed in water, drained
  2. 2 large stalks celery, diced
  3. 1 small onion, diced
  4. 2 heaping tablespoons relish
  5. 1/3 cup mayonnaise
  6. 1/3 - 1/2 cup cheddar cheese, shredded
  7. 3 large pita pockets
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl add all ingredients except cheese. Stir to combine.
  3. Add cheese and gently stir.
  4. Cut a pita pocket in half. Gently open to form a pocket.
  5. Stuff with a generous amount of tuna filling.
  6. Repeat with remaining halves.
  7. Place on a baking sheet and cook for about 15 minutes at 350F or until cheese has melted. Serve immediately.
Notes
  1. Note that the pita doesn't really store well with the filling. It tends to get soggy.
Double The Recipe http://doubletherecipe.com/

 

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