Mediterranean Tuna Melts

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
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