Dill Tuna Melts on Pitas

6
Servings
15m
Prep Time
12m
Cook Time
27m
Ready In


"MMMMMM these are good, I used pita I think they'd be good on toast"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (266.5 g)
  • Calories 358.2
  • Total Fat - 11.2 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 71.7 mg
  • Sodium - 727.2 mg
  • Total Carbohydrate - 22.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3 g
  • Protein - 41.5 g
  • Calcium - 306.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.3 mg

Step 1

In mixing bowl, combine drained tuna, sour cream, mayonnaise, dill pickles, dill weed, green onion, salt, and pepper. Stir to combine.

Step 2

Spread mixture evenly over the six pita rounds. Top each pita with some of the diced tomatoes and around 1/4 cup shredded mozzarella.

Step 3

Place tuna melts on baking sheets and bake in 375 degree pre-heated oven for 10 minutes.

Step 4

Move baking sheet on the top oven rack, turn oven to BROIL and bake 2-3 minutes longer, until cheese is bubbly and browning. (Watch carefully not to burn the cheese)

Tips & Variations


No special items needed.

Related

gkwillow

I usually make my tuna salad/tuna melts with sweet pickle. The dill was a very good change in my routine. I used a slice of cheese on top of the tomatoes and used toast instead of pita bread.

review by:
(11 Mar 2013)

AcadiaTwo

We enjoyed this on Naan flatbread and it was delicious! I didn't fold it over thus making it resemble a sort of pizza style lunch. Loved the combo of flavors. I used canned chunk light tuna packed in water. It made forna delicious lunch. Made for Billboard tag! Thanks for posting such a clever idea.

review by:
(4 Feb 2013)

Derf "RIP" Forever in our Kitchen

We enjoyed these very much, lots of flavour and was quite suprised that putting salsa and sour cream on top was delicious! Also i had no pitas in so i used tortillas folded over. will definately be making these again and will use the pitas next time and the mozzarella cheese, had to use sharp cheddar this time.  I used no fat sour cream.   Very good thanks !!

(21 Jan 2013)