| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 7-ounce cans oil-packed light tuna (preferably Italian)
- 1/2 cup chopped fresh parsley
- 1/4 cup pitted kalamata olives, chopped
- 1/2 small red onion, thinly sliced
- Juice of 1 lemon
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground pepper
- 4 whole pitas, each split into 2 rounds
- 4 ounces muenster or halloumi cheese, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 3 cups baby arugula
- 1 pint cherry tomatoes, halved
- 2 Persian cucumbers, halved lengthwise and thinly sliced
Instructions
- Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
- Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.
Nutrition Facts
| Calories | 707 |
| Total Fat | 38 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 106 milligrams |
| Sodium | 1198 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 7 grams |
| Protein | 52 grams |
| Calories | 707 |
| Total Fat | 38 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 106 milligrams |
| Sodium | 1198 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 7 grams |
| Protein | 52 grams |
Reviews
I stuffed the pita after trying to cut it. That was much easier. I used chicken which was more meat so I should have increased my spices. It was pretty good. Pitas could be used for quesadillas.
I think this was delicious. I added sunflower seeds to the salad and was careful not to add too much red onion as it is easy to overpower a dish. I had to add a little more evoo after two pitas. I always wait to heat the oven also as cutting up all the vegetables takes a while.
My husband and I both thought this was lacking something, though we can’t quite put our finger on it. Maybe some more spice (maybe increasing the amount of cayenne would have helped). Or maybe a stronger cheese than muenster? It was definitely tasty, just not as delicious as we were hoping for. Also, slicing pita lengthwise in half is easier said than done. We ended up just using two whole pitas per sandwich instead of one pita sliced in two. So, that increased the calories as well, which didn’t not make us too happy. Glad we tried this out, but we will not likely be making it again.