Tuna Tarragon Pita Recipes
TANGY TARRAGON TUNA SALAD
I find this tastes better the next day after the flavors have set in. It's good with a fresh baguette or pita bread.
Provided by One Little Deer
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil eggs until cooked all the way through, 5 minutes or so.
- Drain water from tuna. Add to mixing bowl. Chop all ingredients to smaller than bite size. Mix with yogurt, sour cream (or mayonnaise), lemon juice and dill. Add salt and pepper to taste.
- *I generally make this recipe by sight, so you may want to add the ingredients slowly until you feel it looks even.
TUNA TARRAGON SALAD (SWEET TOMATOES
This is the exact recipe for Sweet Tomatoes/Soup Plantation's Salad. I go there as often as possible for this salad. Finally learned how to make it myself. Word to the wise, DO NOT TASTE IT BEFORE THE 8 HOURS OR IT WON'T TASTE RIGHT. Trust me, its worth the wait!
Provided by christytownshend
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the pasta: In a large pot, bring 3 quarts of water and 1 tablespoon salt to a full boil. Add pastas and cook for about 10 minutes until al dente. Immediately strain pasta and cool by running cold water over pasta in strainer. Drain pasta completely and place in a bowl. Coat pasta with canola oil to prevent sticking.
- For the dressing: Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine.
- Combine the dressing and cooked pasta and mix thoroughly. ALLOW SALAD TO MARINATE FOR 8 HOURS! After 8 hours, top with more pickle juice and salt and pepper to taste.
- Bon Apetite!
Nutrition Facts : Calories 842.4, Fat 35.1, SaturatedFat 7, Cholesterol 51.2, Sodium 2666, Carbohydrate 106, Fiber 5.7, Sugar 11.9, Protein 27.4
TARRAGON TUNA SALAD
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.
Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 373mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
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.
GARDEN TUNA PITA SANDWICHES
A well-balanced meal packed into a pita is a breeze to whip up. Not a fan of tuna? Try canned chicken. -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture.
Nutrition Facts : Calories 362 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1114mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 31g protein.
TUNA TARRAGON PASTA SALAD
My husband and I love the unique flavor of the tuna pasta salad at our local Sweet Tomatoes restaurant. The natural sweetness from the tarragon blends beautifully with the mild tuna. I developed this recipe at home and it comes really close to real thing...maybe even surpassing it. The restaurant chain uses a mixed pasta consisting of broken spinach fettucini, broken regular fettucini and sea shells, but I don't usually keep all those pastas on-hand. I also took the liberty of adding peas (I just love peas and tuna together).
Provided by Mercy
Categories Tuna
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the first six (dressing) ingredients.
- Fold in the tuna and peas.
- Toss in the pasta.
- Season with salt and pepper, to taste.
- Chill at least two hours before serving.
- The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.
Nutrition Facts : Calories 670.8, Fat 22, SaturatedFat 5.6, Cholesterol 68.6, Sodium 892.3, Carbohydrate 74.9, Fiber 4.5, Sugar 7.2, Protein 41.7
TUNA PITA POCKETS
Make and share this Tuna Pita Pockets recipe from Food.com.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 15m
Yield 4 pita pockets
Number Of Ingredients 13
Steps:
- Combine all ingredients EXCEPT pitas, cucumber and sprouts in a bowl.
- Mix well.
- Open pita pockets.
- Line with cucumber slices and alfalfa sprouts.
- Fill with tuna mixture.
- Serve.
Nutrition Facts : Calories 293, Fat 3.7, SaturatedFat 0.9, Cholesterol 40.6, Sodium 790.9, Carbohydrate 35.4, Fiber 2.1, Sugar 6.3, Protein 28.5
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