Mediterranean Tuna Melts

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions
  • 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.

  • 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.

  • 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.

  • Photograph by Charles Masters


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