Mediterranean Tuna Melts Recipe 🌊🥪🍅

[Marich]

If you're craving a deliciously unique twist on a classic tuna melt, this Mediterranean version will surely hit the spot! Packed with fresh ingredients like kalamata olives, red onion, and arugula, and topped with warm, melty cheese, this sandwich is an absolute flavor bomb. Perfect for a quick lunch or a light dinner!

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:

1. Preheat the oven to 350°F (175°C). Drain the tuna, reserving 2 tablespoons of oil. Toss the tuna, reserved oil, 1/4 cup parsley, olives, red onion, juice of 1/2 lemon, smoked paprika, a pinch of salt, and a few grinds of pepper in a medium bowl.
2. Spread the tuna mixture on 4 of the pita halves. Top with cheese and the remaining pita halves.
3. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sandwiches one at a time and cook until lightly toasted, about 2 minutes per side.
4. Transfer the sandwiches to a baking sheet and bake until warmed through, about 5 minutes.
5. Meanwhile, toss the arugula, tomatoes, cucumbers, 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.
6. Cut the tuna melts into wedges. Serve with the arugula salad on the side.

Hope you enjoy this Mediterranean-inspired twist on a classic tuna melt! ​

 

[darat]

View attachment 6905If you're craving a deliciously unique twist on a classic tuna melt, this Mediterranean version will surely hit the spot! Packed with fresh ingredients like kalamata olives, red onion, and arugula, and topped with warm, melty cheese, this sandwich is an absolute flavor bomb. Perfect for a quick lunch or a light dinner!

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:

1. Preheat the oven to 350°F (175°C). Drain the tuna, reserving 2 tablespoons of oil. Toss the tuna, reserved oil, 1/4 cup parsley, olives, red onion, juice of 1/2 lemon, smoked paprika, a pinch of salt, and a few grinds of pepper in a medium bowl.
2. Spread the tuna mixture on 4 of the pita halves. Top with cheese and the remaining pita halves.
3. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sandwiches one at a time and cook until lightly toasted, about 2 minutes per side.
4. Transfer the sandwiches to a baking sheet and bake until warmed through, about 5 minutes.
5. Meanwhile, toss the arugula, tomatoes, cucumbers, 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 real estate agent.
6. Cut the tuna melts into wedges. Serve with the arugula salad on the side.

Hope you enjoy this Mediterranean-inspired twist on a classic tuna melt! ​

thank you so much for sharing.