Go Back
+ servings

Mini Tuna Melts

Print Recipe
These mini tuna melts are loaded with flavor and not the calories! Tuna is tossed with tomatoes, capers, shallots and a simple red wine vinaigrette.
Course Mains & Entrees
Cuisine American
Keyword egg free, healthy, light, mayo free, sandwiches, tuna
Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 25 minutes
Servings 4 servings
Calories 383
Author Laurie McNamara

Ingredients

  • 12 ounces low-sodium albacore tuna in water drained
  • 1 shallot diced small
  • 1/2 roma tomato seeded and diced small
  • 2 tablespoons capers drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons light olive oil
  • 2 tablespoons red wine vinegar
  • pinch kosher salt or more to taste
  • freshly ground black pepper to taste
  • 16 mini pitas
  • 1/2 cup freshly crumbled feta cheese

Instructions

  • Preheat your oven to 400° 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.

Notes

I feel the capers are throwing off the sodium in the nutritional information.

Nutrition

Serving: 4pitas | Calories: 383kcal | Carbohydrates: 34g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 944mg | Potassium: 335mg | Fiber: 2g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 2mg