Tuna Pita Melt
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I’ve said this time and time again here on Gathered In The Kitchen, so I might as well just say it again! Growing up my mom had a handful of recipes that she would make over and over again…they were delicious and would take allllll day to make but, like I said, it was the same 15 recipes over and over again.
One of her tried and true recipes was for Tuna Melts. I always really liked them. When Lover Boy and I were dating and he swore he hated tuna from a can…but of course, being young lovebirds he gave it a try. And guess what? He loved it! Yup! That’s right!
Since Lover Boy likes them, I make them on occasion when I’m in a pinch and need something quick for dinner! Let me show you how easy they are to make!
My mom always used solid white albacore tuna when she would make these…StarKist is a great selection choice and is found at pretty much every grocery store!
Here we go!
In a large mixing bowl combine the tuna, celery, relish and mayonnaise (I prefer to use Duke’s Mayonnaise, however, it can be more challenging to find since it’s a Southern brand mayonnaise)
Ideally Velvetta cheese is best to use (and the most delicious) – next up would be slices of American cheese…and if you’re like me and have neither of the above, use shredded cheddar cheese!
Using a sharp serrated knife to carefully slice the whole pita in half in-between the two layers (basically there’s like an air pocket inside the two layers)
Fill the pita with the tuna mixture
Line a baking sheet with tin foil and top with the stuffed pitas. Bake until crispy.
Enjoy!! Hope you guys enjoy this as much as we do!!
Here’s the recipe!
- Canned tuna
- 1/2c chopped celery
- 1/4c relish
- 1c mayonnaise
- Velvet cheese (or cheese of choice, preferably yellow)
- Preheat oven to 350 degrees
- Mix tuna, celery, relish and mayonnaise in a large bowl
- Slice pitas
- Fill pita pockets with tuna mixture
- Top mixture with cheese
- Lay on baking sheet and bake until crispy (about 10-12 minutes)