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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 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


  • 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
Nutrition Facts: 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.
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Average Rating:
  • Mika
    Jun 16, 2020

    I love this. I eat it almost every day. I use 1 can of tuna, 2tbsp mayo, onion, shallot, basil and italian seasoning. And cheese of course

  • Jessica
    Mar 7, 2020

    No comment left

  • Haman
    May 7, 2012

    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.

  • ky_minx
    Jun 22, 2009

    What a joy to stumble across a familiar name. Is Glenn your brother (he is my father)?

  • mx_lamarche
    Mar 2, 2009

    No comment left