Curried Tuna Pita Pockets Recipes

HOT CURRIED TUNA SANDWICHES

Steps:

• Preheat the oven's broiler.
• In a medium bowl, stir together the tuna, celery, green onion, mayonnaise, lemon juice and curry powder. Spoon equal amounts onto each English muffin half, and top with a slice of cheese. Place the sandwiches on a baking sheet.
• Broil for 2 to 3 minutes, or until cheese is melted and toasty. Serve hot.

WARM TUNA PITA POCKETS

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.

TUNA IN PITAS

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.

CURRIED TUNA PITA POCKETS

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 APPLE TORTILLA WRAPS

Steps:

• Preparation 1 Place the tortillas on dinner plates and spread each with 1 tablespoon of the spread of your choice.2 Arrange apple slices down the center of the tortillas, staying well within 1 inch from the edges.3 In a small bowl, flake the tuna and combine with the mayonnaise and pepper. 4 Spoon the tuna mixture over the apple slices. 5 Sprinkle with a dash of mild curry powder, if desired. 6 Top with the scallions. Roll the wraps from front to back and serve immediately. 7 To take along in a lunch box or brown bag, wrap securely in plastic wrap or place in a resealable plastic bag. Special instructions The flour tortillas make this a light, quick-and-easy lunch that is lean and healthful. Source: U.S. Apple Association

TUNA PITA POCKETS

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.

THE SOFTEST PITA POCKET RECIPE: THE OVEN METHOD

Steps:

• Combine the dry ingredients in a large bowl and whisk together. Set aside.
• In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
• Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
• Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
• Preheat the oven to 525 °F, 270 °C.
• Cut the dough into 10 equal portions.
• Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
• Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
• Place 3 pitas on each baking tray.
• Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
• Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
• Transfer the pitas to a plate and serve immediately.
• Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.