Cucumber Tuna Salad Pitas Recipes

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Greek Tuna Salad Pita Sandwiches with Feta Cheese image

Stress free dinner ready in 20 minutes. Hearty tuna sandwich perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 ripe medium tomato, seeded, diced
1/2 cup crumbled feta cheese (2 oz)
12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2 cans (5 oz each) tuna in water, drained, flaked
12 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets

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.

Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 600 mg, Sugar 3 g, TransFat 0 g

CUCUMBER AND CELERY SALAD WITH TUNA

Cucumber and Celery Salad with Tuna image

Pack this crisp Cucumber and Celery Salad with Tuna full of summery flavor in to a pita pocket for a quick and easy lunch that will cool you down when it's far too hot to turn on your stove.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 10m

Number Of Ingredients 8

Ingredients

2 teaspoons poppy seeds
3 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
2 cans (5 ounces each) solid white tuna in water, drained and flaked
Coarse salt and ground pepper

Steps:

In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

Nutrition Facts : Calories 201 g, Fat 10 g, Fiber 1 g, Protein 18 g

CUCUMBER-TUNA SALAD PITAS

Cucumber-Tuna Salad Pitas image

This tuna and veggies salad-turned-pita sandwich recipe takes just 15 minutes to make a filling meal.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 pouch (about 7 oz) albacore tuna
1/4 cup reduced-fat mayonnaise or salad dressing
1/4 cup plain fat-free yogurt
1/2 cup chopped cucumber
2 tablespoons chopped red onion
2 tablespoons chopped fresh or 1 teaspoon dried dill weed
1 teaspoon salt-free seasoning blend
2 whole wheat pita (pocket) breads (8 inch)
1 cup shredded lettuce
1 small tomato, chopped (1/2 cup)

Steps:

In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend.
Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.

Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

GARDEN TUNA PITA SANDWICHES

Garden Tuna Pita Sandwiches image

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

Ingredients

2 pouches (one 5 ounces, one 2-1/2 ounces) light water-packed tuna
3/4 cup 2% cottage cheese
1/2 cup chopped cucumber
1/4 cup reduced-fat mayonnaise
1/4 cup shredded carrot
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1/2 teaspoon dill weed
1/4 teaspoon salt
Dash pepper
6 whole wheat pita pocket halves
1 cup fresh baby spinach
6 slices tomato

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.

CUCUMBER TUNA BOATS

Cucumber Tuna Boats image

For a refreshing summer meal, you can't beat this creamy tuna salad mounded into cucumber halves. Hard-cooked eggs make the salad extra hearty, and the crispness of the cucumber is delightful. It's an extra-special luncheon entree or light supper. -Mildred Stubbs, Hamlet, North Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 10

Ingredients

3 medium cucumbers
1 can (6 ounces) tuna, drained and flaked
2 hard-boiled large eggs, chopped
1/2 cup shredded cheddar cheese
1/2 cup diced celery
1/4 cup Miracle Whip
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt

Steps:

Cut cucumbers in half lengthwise; remove and discard seeds. Cut a thin slice from bottom of cucumber if necessary so they sit flat. In a bowl, combine the remaining ingredients. Spoon into the cucumbers. Serve immediately.

Nutrition Facts : Calories 381 calories, Fat 24g fat (7g saturated fat), Cholesterol 185mg cholesterol, Sodium 940mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

"PITA THE GREAT" - TUNA SALAD

I found this recipe in the "Looney Spoons" cookbook and it has become a family favourite. There are a few more ingredients than your standard tuna salad but it is well worth the extra time. An equivalent amount of chopped, cooked chicken breast may be substituted for the tuna with equally delicious results. My 9 yo DD, especially, loves these, so I send the components in her school lunch and she assembles it when she's ready to eat. I hope you enjoy!

Provided by J. Ko

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup sweet red pepper, diced
2 green onions, sliced on bias
2 tablespoons cilantro, chopped
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon low-fat mayonnaise
1/2 teaspoon black pepper
4 -5 drops hot pepper sauce
1/4 teaspoon cumin
1/4 teaspoon salt
2 pita bread, cut in half
1 cup English cucumber, unpeeled and thinly sliced
2 cups alfalfa sprouts (unpacked)

Steps:

Combine tuna, red pepper, green onion and cilantro in a bowl.
Whisk together the honey, lime juice, mayo, black pepper, hot pepper sauce, cumin and salt.
Pour over the tuna mixture and toss to combine.
Open pita pockets and line each with 1/4 of the cucumber slices and 1/4 of the alfalfa sprouts.
Divide the tuna mixture evenly among the pita pockets.

TOMATO, CUCUMBER, AND PITA SALAD

Tomato, Cucumber, and Pita Salad image

Categories Salad Tomato Vegetable Bake Ramadan Summer Gourmet

Yield Makes 16 servings

Number Of Ingredients 19

Ingredients

For marinated olives
1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted
3/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
2 (2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse salt
For pita toasts
4 (6-inch) pita loaves with pockets, split horizontally
1/4 cup olive oil
2 tablespoons za'atar
For salad
3 tablespoons fresh lemon juice
4 hearts of romaine (1 1/2 lb), cut into 2-inch pieces
1 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise
1 pt grape or cherry tomatoes, halved
3/4 lb feta, coarsely crumbled (2 1/2 cups)
3 tablespoons za'atar

Steps:

Marinate olives:
Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
Make pita toasts:
Preheat oven to 350°F.
Brush rough sides of pita halves with oil and sprinkle with za'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.
Assemble salad:
Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.

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