Tuna Pickle And Chopped Vegetable Pita Sandwiches Recipes

Steps:

• In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture.

Steps:

• Mix all ingredients except pita breads.
• Spoon tuna mixture into pita bread halves.

Steps:

• Drain the tuna and cut it into bite-size flakes.
• Chop the celery coarsely. There should be about two cups.
• Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
• Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
• If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
• Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
• In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
• In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
• Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.

Steps:

• Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.
• Mix bell pepper, onion, and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
• Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.

Steps:

• In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
• Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.