Garden Tuna Salad Pita Sandwiches Recipes

PITA POCKETS STUFFED WITH CHUNKY TUNA SALAD

Steps:

• Drain off the water that the tuna is packed inches.
• Place the tuna in a medium-size mixing bowl; break apart with a fork.
• Add the next 14 ingredients to the tuna; mix everything thoroughly. (COOK'S TIP: Adjust these ingredients - MORE OR LESS - to your taste.).
• Open the pita pockets and line the bottoms with sprouts and shredded carrots (reserve a few teaspoons for garnish); layer lettuce on one side of each pita pocket.
• Stuff with tuna filling in each pocket, dividing equally. Top with reserved sprouts and carrots.
• This recipe will give you 2 jumbo pita sandwiches, or slice the pita pockets in half for 4 smaller servings.
• Refrigerate any leftovers.

MIDDLE EASTERN TUNA SALAD PITAS

Steps:

• To prepare tuna salad:
• Combine all ingredients except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix.
• Taste and add salt and more cayenne, if desired.
• Salad can be prepared 1 day ahead. To store, cover and refrigerate.
• To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomatoes slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Steps:

• In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
• Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

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.

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD

Steps:

• Drain the tuna and cut it into bite-size flakes.
• Chop the celery coarsely. There should be about two cups.
• Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
• Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
• If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
• Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
• In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
• In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
• Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.