This recipe for Italian Tuna Pita Melts is quick, delicious & simple. Mozzarella, arugula and a special yogurt dip help create an updated version of an old-time favorite.
We all know the importance of eating three meals a day. But sometimes, life gets a little crazy and finding the time and the inspiration to eat healthy meals becomes very challenging. Cue Italian Tuna Pita Melts.
Not too long ago, I was introduced to a wonderful line of products from Litehouse Foods. I tried a little food experiment. I replaced the mayonnaise and a few herbs and spices in the “traditional” version of this well-known classic by a product made by Litehouse Foods called Opadipity Greek Yogurt Dip. (which I finally found in my IGA grocery store). The end result was nothing less than amazing.
This recipe requires 10 minutes of active preparation time and a few minutes under the broiler. Lunch (or light supper) can essentially be served within 15 minutes. Basically, you combine the tuna with the Opadipity Greek Yogurt Dip and add the lemon juice and oregano. Spread the mixture on pita bread (or the bread of your choice); top with a few slices of tomato followed by some mozzarella cheese (or the cheese of your choice). Place under broiler and once your Italian Tuna Pita Melts begins bubbling and turns a golden brown, it’s done! Remove from oven, add a generous handful of arugula and that’s it. A heart-healthy meal in less than 15 minutes.
A former colleague of mine, Linda, used to work in restaurants. Linda was a great storyteller and I thoroughly enjoyed listening to her share some of her restaurant experiences. It was Linda who first told me what a tuna melt was and how she prepared it. Ever since that time, over 20 years ago already, it’s become one of my go-to meals for a quick Saturday lunch or a light supper with a bowl of soup. Over the years, I have used different toppings (like spinach and other greens), with different types of cheese (like cheddar or provolone), and with different types of add-ons (like mayonnaise or plain yogurt) on different kinds of bread (like English muffins, bagels, or whatever bread I have around). You can easily adapt this “recipe” with whatever food you have in your fridge and pantry.
Italian Tuna Pita Melts, as Martha would say, “It’s a good thing!”
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★★★★★ If you have made this pita tuna melt, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian Tuna Pita Melts
- 1- 3.5 oz or 99 grams tuna can
- 1 teaspoon lemon juice freshly squeezed
- 1-2 tablespoons Yogurt Dip Opadipity Greek (Litehouse)
- 1 teaspoon oregano fresh, chopped
- 1 pita bread
- 1 tomato thinly sliced
- 1/3-1/2 cup mozzarella grated
- 1 -1½ cups arugula
- Set oven rack close to broiler.
- Preheat broiler.
- Combine tuna with lemon juice, dip and oregano.
- Spread tuna mixture evenly on the pita bread.
- Top with tomato slices and then with grated mozzarella.
- Place on ungreased baking sheet and broil until cheese is bubbling and golden brown. 2-3 minutes.
- Remove from oven.
- Top with arugula and serve immediately.
Feel free to add chopped onions, celery, olives etc... Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Disclaimer: All opinions expressed in this post are entirely my own.