From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
In a medium bowl, combine the tuna, pickle, celery, mayo, onion, garlic powder, salt and pepper until well mixed.
2
Divide the tuna salad between the two pitas, putting the tuna salad only on half of the pita. Put your tomatoes on top, then sprinkle with shredded cheese. Leave the pita open-faced and place in a toaster oven or regular oven. Toast for 4-5 minutes or until the cheese is melty on top to your liking. Save leftover tuna salad in the fridge for up to 3 days.
My Calorie Intake
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Tips & Tricks (5)
- Drain Tuna Thoroughly 💧Press canned tuna in a fine-mesh strainer or cheesecloth to remove excess liquid, preventing a soggy sandwich and ensuring a better texture for your salad mixture.
- Toast Your Pita First 🔥Lightly toast the pitas before assembly to create a sturdy shell that won't tear when filled and will help the cheese melt more evenly when heated.
- Make Tuna Salad Ahead ⏰Prepare the tuna mixture 2-4 hours in advance and refrigerate to allow the flavors from dill pickle, garlic powder, and dill to fully meld together for superior taste.
- Use Freshly Diced Vegetables 🔪Dice your celery and red onion just before mixing to maintain their crisp texture and prevent them from releasing excess moisture that can make the sandwich watery.
- Layer Strategically for Even Melting 🧀Place cheese directly against the warm pita walls first, then add tuna salad and tomato on top so the residual heat melts the cheese while keeping other ingredients fresh.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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