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Warm Tuna Pita Pockets Recipe

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Marge Nicol of Shannon, Illinois tucks this cheesy tuna filling in a warm pita pocket for a fun, fast grab-and-go lunch. “The celery adds a nice crunch,” she says.

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Warm Tuna Pita Pockets Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

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
1 pita bread (6 inches), halved

Directions

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. Yield: 2 servings.

Nutritional Analysis: 1 filled pita half (prepared with reduced-fat cheddar cheese and reduced-fat mayonnaise) equals 368 calories, 17 g fat (6 g saturated fat), 56 mg cholesterol, 885 mg sodium, 22 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Warm Tuna Pita Pockets in Cooking for 2 Fall 2005, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Warm Tuna Pita Pockets (2)

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Warm Tuna Pita Pockets

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Reviewed on May. 07, 2012 by Haman

This has been our favorite Tuna Recipe. Its quick, easy to make and so good. I have just shared the recipe with my Granddaughter who was married recently and looking for recipes for 2. I really miss the Cooking for Two magazine.