Best 7 Tuna Pockets Recipes
Tuna pockets are a delightful and versatile dish that can be enjoyed as a quick and easy meal or as a fun and interactive appetizer. These pockets are made with a flaky puff pastry shell filled with a creamy tuna salad, offering a satisfying combination of textures and flavors. The tuna salad filling is typically made with canned tuna, mayonnaise, celery, onion, and seasonings, resulting in a creamy and flavorful mixture. Some variations of the recipe may also include hard-boiled eggs, chopped pickles, or herbs for added flavor and texture. Tuna pockets can be baked or air fried until the pastry is golden brown and flaky, creating a crispy exterior and a warm, gooey interior. They can be served with a variety of dipping sauces, such as ranch dressing, tomato sauce, or tartar sauce, to enhance the overall taste experience. Additionally, tuna pockets can be customized with different types of fillings, such as chicken salad, ham and cheese, or vegetarian fillings, making them a versatile dish that can be enjoyed by people with various dietary preferences. Overall, tuna pockets are a delicious, convenient, and customizable dish that can be enjoyed as a quick meal, an appetizer, or even as a party snack.
Check out the recipes below so you can choose the best recipe for yourself!
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 POCKETS
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly stir together the tuna, onion, celery, shredded Cheddar cheese, dill, and mayonnaise until well combined.
- Flatten the biscuit dough to about 1/4-inch thick, and place the 8 flattened biscuits on an ungreased baking sheet. Place about 3 tablespoons of the tuna mixture on top of each biscuit, and top each with another flattened biscuit. Pinch the edges to seal in the filling.
- Bake in the preheated oven until the filling is hot and the pockets are lightly browned, about 15 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 49.5 g, Cholesterol 14.1 mg, Fat 19.2 g, Fiber 0.8 g, Protein 16.2 g, SaturatedFat 4.9 g, Sodium 1183.2 mg, Sugar 8.5 g
TUNA SALAD POCKETS
Yogurt in place of mayonnaise gives these easy-to-assemble sandwiches a lighter refreshing touch. Celery and walnuts add crunch. -Ethel Bazoian, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Spoon into pitas.
Nutrition Facts : Calories 412 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 824mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
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
GREEK TUNA SALAD POCKETS
Healthy lunch! Simple, delicious and easy. Recipe/picture by McCormick.
Provided by Eileen Hineline
Categories Sandwiches
Time 10m
Number Of Ingredients 10
Steps:
- 1. Mix lemon juice, oil, oregano and garlic powder in medium bowl until well blended. Add tuna, tomato, red onion and feta cheese; toss lightly. Cover.
- 2. Refrigerate at least 1 hour or until ready to serve.
- 3. Cut pita breads in half. Line with spinach leaves. Spoon tuna mixture into pita pockets.
- 4. ******Nutrition information (Amount per serving) Calories: 210Cholesterol: 24mg Sodium: 488mgProtein: 17g Total Fat: 6gFiber: 3g Carbohydrate: 22g
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 fresh tuna for the best flavor. Canned tuna can be used in a pinch, but fresh tuna will give your tuna pockets a more delicate and delicious flavor.
- Don't overcook the tuna. Tuna is a delicate fish that can easily become dry and tough if it's overcooked. Cook it just until it's opaque in the center, about 3-4 minutes per side.
- Use a variety of fillings. The fillings for tuna pockets are endless. You can use classic tuna salad, or you can get creative and try different combinations of ingredients, such as avocado, bacon, cheese, or vegetables.
- Make sure the wonton wrappers are sealed tightly. If the wonton wrappers are not sealed tightly, the tuna filling will leak out while they are cooking. To ensure a tight seal, brush the edges of the wonton wrappers with water before folding them over the filling.
- Fry the tuna pockets until they are golden brown. This will give them a crispy exterior and a tender, flaky interior.
Conclusion:
Tuna pockets are a delicious and versatile appetizer or snack. They are easy to make and can be customized to your liking. Whether you prefer classic tuna salad or something more creative, tuna pockets are sure to please everyone. So next time you're looking for a quick and easy recipe, give tuna pockets a try!
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