Tuna Pickle And Chopped Vegetable Pita Sandwiches Recipes

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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

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.

TUNA-PICKLE PITAS



Tuna-Pickle Pitas image

Sweet pickle relish gives this coleslaw-like sandwich filling a tangy kick.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Number Of Ingredients 6

1 can (6 oz) light tuna in water, drained
1 large carrot, shredded (1 cup)
2 tablespoons sweet pickle relish
1 tablespoon coleslaw dressing
1/4 teaspoon celery seed, if desired
4 pita breads (6 inches in diameter), cut in half to form pockets

Steps:

  • Mix all ingredients except pita breads.
  • Spoon tuna mixture into pita bread halves.

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD



Pita Bread Sandwiches With Tuna And Vegetable Salad image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, lunch, quick, salads and dressings

Time 20m

Yield Six to 12 servings

Number Of Ingredients 14

2 small cans of tuna
6 ribs celery, about 1/4 pound
1 onion, preferably red, about 1/2 pound
2 sweet green peppers, about 1/2 pound
1 cucumber, about 1/2 pound
2 or 3 red, ripe tomatoes, cored, about 3/4 pound
1 cup finely chopped parsley
12 anchovy fillets, finely chopped
2 teaspoons finely minced garlic
3 tablespoons red-wine vinegar
1 egg yolk
Freshly ground pepper to taste
1/2 cup olive oil
6 rounds pita bread

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.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams

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

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

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