Tuna Pita Pockets With An Indian Twist Recipes

TUNA PITA POCKETS

This comes from a local supermarket flyer and sounds so good. I hope to try it soon. Choose water packed tuna and low fat mayo for a heathy treat.

Provided by Michelle Dominic

Categories Lunch/Snacks

Time 5m

Yield 1/2 pitas, 4 serving(s)

Number Of Ingredients 7

Tuna Pita Pockets image

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.

Nutrition Facts : Calories 224.1, Fat 7.7, SaturatedFat 1.3, Cholesterol 23.9, Sodium 464.1, Carbohydrate 24.4, Fiber 1.4, Sugar 3.6, Protein 14.1

Ingredients

184 g tuna in water, drained
75 ml mayonnaise
125 ml apples, chopped
50 ml carrots, shedded
15 ml lemon juice
2 pita bread, cut in half
200 ml alfalfa sprouts or 200 ml lettuce, shredded

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

Garden Tuna Pita Sandwiches image

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.

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

TUNA POCKETS

Whole wheat pita breads are lined with lettuce leaves and filled with a tasty salad of canned tuna, tomatoes, cucumbers and reduced-fat ranch dressing.

Provided by My Food and Family

Categories Bread

Time 20m

Yield 4 servings

Number Of Ingredients 6

Tuna Pockets image

Steps:

Combine cucumbers, tomatoes, tuna and dressing.
Fill pita halves with lettuce and tuna salad.

Nutrition Facts : Calories 260, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 14 g

Ingredients

1 cup chopped cucumbers
2 tomatoes, chopped
1 can (5 oz.) white tuna in water, drained, flaked
1/4 cup KRAFT Lite Ranch Dressing
4 whole wheat pita breads, cut in half
4 large lettuce leaves

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

Tuna Pita Pockets image

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

Ingredients

2 (6 1/2 ounce) cans tuna in water, flaked and drained
1/2 cup sweet red pepper, diced
2 tablespoons chopped fresh coriander
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon low-fat mayonnaise
1/2 teaspoon pepper
4 -5 drops hot pepper sauce (e.g. Tobasco)
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 6-inch pitas, cut in half
1 cup English cucumber, thinly sliced (with peel)
2 cups alfalfa sprouts (not packed)

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

Warm Tuna Pita Pockets image

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.

Ingredients

1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup shredded cheddar cheese
1/3 cup chopped celery
2 tablespoons chopped onion
1/4 cup mayonnaise
2 pita pocket halves

CURRIED TUNA PITA POCKETS

A crunchy flavor packed tuna salad that would work great for lunch or a light supper. The original recipe first appeared in Jolie Warner's "take a can of tuna" and as presented includes my modifications. What distinguishes this recipe is the addition of fresh basil which adds a sweet grassy flavor in contrast to the heat of the curry. Serve sandwiches with a crispy salad and enjoy. You could also turn this into an entree salad and serve pita wedges on the side. As presented, this is intended to be eaten shortly after preparation. If you are planning to chill it a few hours, I would suggest scaling back the curry powder as the flavor grows stronger and overshadows the other flavors in the salad.

Provided by justcallmetoni

Categories Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 12

Curried Tuna Pita Pockets image

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.

Ingredients

6 ounces albacore tuna in water or 6 ounces light chunk tuna in water
1/4 cup low-fat mayonnaise or 1/4 cup mayonnaise
1/2 tablespoon lime juice
1/4 teaspoon lime zest, finely grated
1 teaspoon curry powder
3 tablespoons celery, diced (use a smaller inside rib)
2 tablespoons red onions, small dice
1/4 cup currants or 1/4 cup raisins
1/4 cup granny smith apple, cored and small (not fine)
2 tablespoons basil leaves, shredded
4 -6 leaves bibb lettuce (or whatever lettuce you prefer)
1 -1 1/2 whole wheat pita bread, cut in half (use the large kind, if using small you will need 2-3)

PITA POCKETS STUFFED WITH CHUNKY TUNA SALAD

Tuna salad sandwiches continue to be very popular. You're sure to find them on the menu of just about any diner or sandwich shop. This delicious Tuna Salad Pita Pocket gives you tuna, veggies, cheese, and grains all in one handful. Serve with a pickle and enjoy!

Provided by Feast Your Eyes

Categories Lunch/Snacks

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 19

Pita Pockets Stuffed With Chunky Tuna Salad image

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.

Nutrition Facts : Calories 611.1, Fat 22.5, SaturatedFat 8.3, Cholesterol 85.4, Sodium 3356.2, Carbohydrate 59.4, Fiber 6.7, Sugar 13.8, Protein 44.1

Ingredients

1 (8 ounce) can tuna in water
3 -4 tablespoons mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1/4 teaspoon onion powder
2 tablespoons red wine vinegar
1/4 cup red onion, chopped
1/2 stalk celery, chopped
1/2 small green apple, cored, peeled and diced
4 pepperoncini peppers, seeded and chopped
1/4 cup cucumber, peeled, seeded and diced
1/2 cup ripe tomatoes, seeded and diced
2 tablespoons black olives, sliced
1/2 cup cheddar cheese, shredded
1/2 cup shredded carrot
1 cup alfalfa sprout
lettuce leaf (Boston or Romaine)
2 large whole-wheat pita pockets

TUNA POCKETS

Make and share this Tuna pockets recipe from Food.com.

Provided by Happyfrog

Categories Tuna

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Tuna pockets image

Steps:

chop and dice pickles.
dice up four rings of onions.
I use two and half large spoonfulls of mayo to mix.
dashes of salt and pepper.
make your normal tuna.
Grease a muffin pan.
set oven to 450 degrees F.
cut the edges off the bread.
soften bread if hard and push bread into cups of muffin pan.
next add the tuna mixture,sprinkle with cheese.
let bake for 10-15 minutes.

Nutrition Facts : Calories 2.9, Sodium 208.3, Carbohydrate 0.7, Fiber 0.2, Sugar 0.6, Protein 0.1

Ingredients

2 cans tuna
2 pickles
onion
mayonnaise, to taste
salt and pepper
whole grain bread ("or" what ever you like)
cheese

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