Best 4 Tuna Pita Pockets Recipes
Indulge in a delightful culinary journey with our Tuna Pita Pockets, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover a symphony of tuna, vegetables, and tangy dressing wrapped in a warm and fluffy pita bread. Experience the delightful crunch of fresh bell peppers, the savory sweetness of corn, and the refreshing zest of lemon-herb dressing. This versatile dish offers endless customization options, allowing you to tailor it to your dietary preferences and culinary creativity. Whether you're a vegetarian seeking a protein-packed meal or a seafood enthusiast craving a light and flavorful lunch, our Tuna Pita Pockets cater to all palates. Join us on this culinary adventure as we unveil the secrets behind this delectable dish, providing step-by-step instructions and variations to inspire your inner chef.
Here are our top 4 tried and tested recipes!
WARM TUNA PITA POCKETS
I like to tuck this cheesy tuna filling into pita pockets for a fun, grab-and-go lunch. Celery adds a nice crunch. -Marge Nicol, Shannon, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the tuna, cheese, celery, onion and mayonnaise. Spoon into pita halves. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through and cheese is melted.
Nutrition Facts : Fat 17 g fat (6 g saturated fat), Cholesterol 56 mg cholesterol, Sodium 885 mg sodium, Carbohydrate 22 g carbohydrate, Fiber 1 g fiber, Protein 32 g protein.
CURRIED TUNA PITA POCKETS
A crunchy flavor packed tuna salad that would work great for lunch or a light supper. The original recipe first appeared in Jolie Warner's "take a can of tuna" and as presented includes my modifications. What distinguishes this recipe is the addition of fresh basil which adds a sweet grassy flavor in contrast to the heat of the curry. Serve sandwiches with a crispy salad and enjoy. You could also turn this into an entree salad and serve pita wedges on the side. As presented, this is intended to be eaten shortly after preparation. If you are planning to chill it a few hours, I would suggest scaling back the curry powder as the flavor grows stronger and overshadows the other flavors in the salad.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sized bowl combine the mayonnaise, lime juice, lime zest and curry powder.
- Add all remaining ingredients except the lettuce and pita. Mix until combined.
- Split pitas and add one or two lettuce leaves. Add a scoop of tuna salad.
TUNA PITA POCKETS
This comes from a local supermarket flyer and sounds so good. I hope to try it soon. Choose water packed tuna and low fat mayo for a heathy treat.
Provided by Michelle Dominic
Categories Lunch/Snacks
Time 5m
Yield 1/2 pitas, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine tuna, mayo, apple, carrot and lemon juice.
- Fill each pita half with alfalfa sprouts or lettuce and 1/4 of the tuna mixture.
Nutrition Facts : Calories 224.1, Fat 7.7, SaturatedFat 1.3, Cholesterol 23.9, Sodium 464.1, Carbohydrate 24.4, Fiber 1.4, Sugar 3.6, Protein 14.1
TUNA PITA POCKETS WITH AN INDIAN TWIST !!
Steps:
- Heat oil in a deep pan and stir fry the cumin seeds on medium heat till they begin to splutter. Add the ground corriander,cumin,and red chilli powders and salt.Continue to stir for 2-3 minutes. Next,add the garlic,onions,and pepper.Fry,stirring occassionally until the onion has browned. Add tuna, green chillies and ginger and cook for 5minutes. Stir in the fresh corriander and add garam masala, lemon juice and cook 3-4 minutes till almost dry. To serve,cut warmed pita bread into two, spread the tzatziki sauce evenly and stuff the pita pockets with the tuna filling.
Tips:
- Use high-quality tuna in oil, drained and flaked, for the best texture and flavor in your tuna pita pockets.
- For a more Mediterranean flavor, use sun-dried tomatoes instead of fresh tomatoes in the recipe.
- If you don't have any fresh herbs on hand, use 1/2 teaspoon of dried oregano or basil instead.
- To make your tuna pita pockets ahead of time, assemble them and store them in an airtight container in the refrigerator for up to 24 hours. When you're ready to eat, simply warm them up in the oven or microwave.
- Serve your tuna pita pockets with your favorite sides, such as a simple green salad, roasted vegetables, or potato chips.
Conclusion:
Tuna pita pockets are a quick, easy, and delicious lunch or dinner option that can be customized to your liking. With just a few simple ingredients, you can have a satisfying and flavorful meal that's perfect for on-the-go lifestyles. So next time you're looking for a quick and easy meal, give tuna pita pockets a try!
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