Skinny-Mini Tuna Melts

I was hungry. It was lunchtime and all I had was tuna fish.

I wasn’t in the mood for a tuna sandwich… they can be just so borrrrrring {heavy on the rrrr} can’t they? So as I stared blankly at the can of tuna in my pantry thinking I should use it so it’s one less thing to pack and move… because a can of tuna will make it or break it, sha-right!

My mind was on one track only… and the only thing I could think to make was a tuna melt orrrr melts.

But I figured since it’s Summer and I’m working so hard {don’t laugh} to wear this swanky two piece I’ve had since I was twenty {right did you see this post? Yeah… as if that’s gonna happen .} I thought hmmm I’m gonna skinni-fy the classic ol’ tuna melt.

I was bent on toasting these melts. I didn’t want to go the traditional route and slather butter all on one side of a slice of bread and make a half-grilled-cheese of some sorts, although now that I think about it… it doesn’t sound too bad.

Anywho… the skinni-fying worked. Boo-yah.

Now I have to warn ya, these are addicting. I promise they are still pretty darn healthy alternative to your typical tuna melt unless you eat half of the batch. Not that I did that… or did I? I’ll never tell.

Let’s get on with it shall we?

Roughly chop the parsley, you’ll need about 2 tablespoons. Then remove the seeds from half of a Roma tomato and dice it up smallish. Do the same with a shallot, minus the whole seed removal step and set all those off to the side.

Drain a 12 oz. can of tuna. Albacore, in water is preferred.

Throw it into a bowl and break it up with a fork.

Measure out two tablespoons of capers. Now who here could eat capers straight out of the jar? Because I could/do/have… ummm.

And add the capers along with the shallots, parsley and tomatoes in with the broken up tuna fish.

Season with some black pepper to taste.

Give it a quick stir… pretty already, no?

Lastly measure and add two tablespoons of red wine vinegar.

And a quarter cup of extra light olive oil.

Season with some salt to taste. The capers and the feta {we’ll sprinkle that on later} can be a little salty so be sure you taste as you go. It’s a dirty job but somebody’s gotta do it.

Give it a final stir and taste yet again to make sure your taste buds approve.

Line up 16 or so mini pita breads.

And spoon or fork some onto each pita evenly.

You could stop here, but why?

When you could sprinkle them with feta! I love you feta! Throw these into a 400 degree oven until toasty and the feta just starts to brown. It’s about 10-12 minutes so don’t stray too far from the oven.

These really do make for an excellent lunch/snack but they could totally rock out on their own as appetizers too! … and let’s not forget to mention that they are utterly adorable.

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Skinny-Mini Tuna Melts

These cuties are loaded with flavor and not the calories!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Total Time: 20-25 minutes

Ingredients:

1 12 ounce can Albacore Tuna in Water, drained

1 shallot, diced small

1/2 Roma Tomato, seeded and diced small

2 tablespoons Capers, drained

2 tablespoons chopped Parsley

1/4 cup Light Olive Oil

2 tablespoons Red Wine Vinegar

Kosher Salt and Cracked Black Pepper, to taste

16 Mini Pitas

Feta Cheese {about a half cup}

Directions:

Preheat your oven to 400 degrees and arrange the pitas on a rimmed baking sheet.

In a bowl combine the tuna, shallot, tomato and capers and parsley. Stir and season with fresh black pepper. Add in the vinegar and oil and stir. Taste to check the seasoning and sprinkle with a little salt if desired {keep in mind that you will be adding Feta which can be a little salty}.

Spoon the tuna mixture evenly onto each pita and then sprinkle with the Feta.

Slide the baking sheet into the oven and with the door cracked, watch until toasty and the Feta begins to brown.

Remove, let cool then enjoy!

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25 Responses to “Skinny-Mini Tuna Melts”

  1. #
    1
    Heather — July 18, 2012 at 1:05 pm

    Yum!! Tuna is one of my favorite things and honestly I eat it most days for lunch. Thanks for sharing this.

  2. #
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    Bev @ Bev Cooks — July 18, 2012 at 1:40 pm

    Seeeeeeeeriously these make my ENTIRE LIFE.

  3. #
    3
    Heather (Heather's Dish) — July 18, 2012 at 2:50 pm

    i’ve never really enjoyed tuna salad but imma thinking i could really get on board with these!

  4. #
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    sally @ sally's baking addiction — July 18, 2012 at 3:29 pm

    Laurie! These are the cutest things alive. I’m already dreaming up some sweet variations of it for dessert… not with tuna, of course. ;) Love the skinny and mini-ness of them. You are so creative. Beautiful pics, too.

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    Cassie — July 18, 2012 at 3:53 pm

    I love these, Laurie! The same thing happens to me often – and I always have tuna in the pantry. I love the capers you added too!

  6. #
    6
    Carrie @ Bakeaholic Mama — July 18, 2012 at 4:22 pm

    Fancy schmancy little tuna melts. Love it! I eat the very non 2 piece worthy melts for launch or late night dinners allot. Need to try this instead!

  7. #
    7
    Averie @ Averie Cooks — July 18, 2012 at 6:21 pm

    Perfect little melts! Fancy looking but fast – love that.

  8. #
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    Julia {The Roasted Root} — July 18, 2012 at 6:25 pm

    LOL, I’ve never seen a mini pita before..those guys are CUTE! I love tuna and a tuna salad sandwich sounds fantastic right about now. Love the recipe and once I find me some mini pitas, you can be sure I’ll be making tuna melts with them!

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    9
    Chung-Ah | Damn Delicious — July 18, 2012 at 6:59 pm

    These are so cute! They’d be perfect as a dinner party appetizer!

  10. #
    10
    Amber (Sprinkled With Flour) — July 18, 2012 at 8:22 pm

    What a great variation, I would totally gobble these up!

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    Julie @ Table for Two — July 19, 2012 at 1:17 am

    love the skinny mini spin on these tuna melts! so much healthier than what you normally get at a sandwich shop!

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    Bex — July 19, 2012 at 1:30 pm

    If you can’t find mini pitas, just cut a large pita into wedges. I prefer the Pastene tuna in oil. It tastes so much better and isn’t waterlogged like the water-packed tuna is. I also like that your recipe doesn’t have mayo.

    Tuna is my first choice in subs with lots of pickles. I’d add chopped dill pickles to this recipe, as well. Thanks!

  13. #
    13
    Erin @ Dinners, Dishes, and Desserts — July 19, 2012 at 2:52 pm

    These are so cute! Wish I liked tuna, but you could do this same thing with chicken!

  14. #
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    Jessica@AKitchenAddiction — July 19, 2012 at 2:54 pm

    These are perfect! So much better than your typical tuna melt!

  15. #
    15
    Eliana — July 19, 2012 at 3:37 pm

    Only problem with these melts is that I can picture myself wanting to enjoy an entire batch. They look simply irresistible.

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    Our Kitchen Inventions — July 19, 2012 at 7:14 pm

    We made a Tuna Melt at one of the cooking classes and the recipe called for cannellini beans in the mix and chopped walnuts. It turned out to be our favorite recipe of that day. Who’da thought?? We thought the same thing…borrring..but not at all!

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    Jillian @ Newly Bread — July 19, 2012 at 11:06 pm

    Capers & feta! How could you go wrong?! One of my fave flavor combos. These look perfect and I am always needing lunch inspiration. Thanks!

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    Stephanie @ Eat. Drink. Love. — July 20, 2012 at 1:41 am

    These are so cute!! I love tuna melts!

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    yumgoggle — July 20, 2012 at 3:31 am

    I love tuna melts!!! This mini versions are so easy to prepare and easy to toss in your mouth, great for a working lunch or an unexpected brunch…I cannot find mini pita bread like the ones you have though. I am thinking of cutting out shapes from a bigger pita bread, more work, but I love the mini versions just like how you presented them. Oh and I am making your tempting donuts next =)

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    kari@Loaves and Dishes — July 20, 2012 at 5:38 pm

    You had me at capers!

  21. #
    21

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  22. #
    22

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  23. #
    23

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  24. #
    24

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  25. #
    25

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