Time 15m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine mayonnaise and honey. Stir in the tuna, oranges, apple, pecans, celery, cranberries and salt. Serve on pita breads with sprouts.
Time 15m Yield 4 Number Of Ingredients 10 Steps:
In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend. Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.
Time 10m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Combine tuna, red pepper, green onion and cilantro in a bowl. Whisk together the honey, lime juice, mayo, black pepper, hot pepper sauce, cumin and salt. Pour over the tuna mixture and toss to combine. Open pita pockets and line each with 1/4 of the cucumber slices and 1/4 of the alfalfa sprouts. Divide the tuna mixture evenly among the pita pockets.
Time 5m Yield 2 Number Of Ingredients 8 Steps:
In small bowl, mix onion, celery, mayonnaise and curry powder. Stir in tuna. Place lettuce leaf in each pita bread half; fill with tuna mixture. Top with orange pieces.
Time 10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
To prepare tuna salad: Combine all ingredients except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix. Taste and add salt and more cayenne, if desired. Salad can be prepared 1 day ahead. To store, cover and refrigerate. To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomatoes slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.
Time 30m Yield 8 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine the yogurt, mayonnaise, lemon juice and pepper. In a large bowl, combine the turkey, celery, apple, spinach, cranberries and pecans. Add yogurt mixture and stir to coat. Cover and refrigerate until chilled. , Line pita halves with lettuce and onion; fill each with 1/2 cup turkey mixture.
More about “fruited tuna salad pitas recipes”
Time 20m Yield Six to 12 servings Number Of Ingredients 14 Steps:
Drain the tuna and cut it into bite-size flakes. Chop the celery coarsely. There should be about two cups. Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups. Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups. If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups. Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups. In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley. In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened. Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.
