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tuna parsley olives red onion lemon paprika kosher salt pitas Muenster extra-virgin olive oil baby arugula cherry tomatoes cucumbers
Viewed: 58 - Published at: 9 years agoIngredients
- 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
Method
- 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
