Mediterranean Tuna Melts

2014-10-06
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    707
  • Fat

    38 grams
  • Saturated Fat

    10 grams
  • Cholesterol

    106 milligrams
  • Sodium

    1198 milligrams
  • Carbohydrate

    44 grams
  • Fiber

    7 grams
  • Protein

    52 grams

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

Method

Step 1

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.

Step 2

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.

Step 3

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.

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