Tuna pita sandwiches
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 707, total fat 38 G., saturated fats G., proteins 52 G., carbohydrates 44 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 707, total fat 38 G., saturated fats G., proteins 52 G., carbohydrates 44 G., fiber G., cholesterol mg, sodium mg, sugar G.
Tuna Pita Sandwiches - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cans (200 g) of tuna in oil
- 4 pitas with a pocket divided into 2 circles
- 110 g thinly sliced Munster or halloumi cheese
- 3 cups young arugula shoots
- 0.5 l cherry tomatoes, halved
- 2 cucumbers, halved lengthwise and thinly sliced
- 1/4 cup chopped pitted Kalamata olives
- 1/2 cup chopped fresh parsley
- 1/2 tsp smoked paprika
- 1/2 small red onion, thinly sliced into half rings
- Juice of 1 lemon
- Salt and ground pepper
- 3 tbsp. l. olive oil
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Recipes with similar ingredients: pita, tuna, Munster cheese, halloumi cheese, cherry tomatoes, cucumbers, Kalamata olives, arugula, red onion, lemon juice, parsley, paprika
Cooking the dish according to the recipe:
- Drain the tuna, reserving 2 tablespoons of the oil. In a medium bowl, combine the tuna, reserved oil, half the parsley, olives, red onion, juice of half a lemon, smoked paprika, a pinch of salt, and a few grinds of pepper. Divide the tuna salad among 4 pita halves, top with cheese and the remaining pita halves.
- Preheat oven to 350°F (180°C). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add sandwiches one at a time and lightly toast, about 2 minutes per side. Transfer to a baking sheet and bake until heated through, about 5 minutes.
- In a medium bowl, toss together the arugula, tomatoes, cucumbers, the remaining half of the parsley, 1 tablespoon plus 1 teaspoon of olive oil, and the juice of the remaining half of the lemon. Season with salt and pepper. Cut each pita into 4 wedges and drizzle with oil. Serve with the arugula and cherry tomato salad.
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