Ingredients
| 4 | 5 oz cans Pastene Tuna | |
| ½ cup | fresh parsley, chopped | |
| ¼ cup | Pastene Pitted Kalamata Olives, chopped | |
| ½ | small red onion, thinly sliced | |
| juice of 1 lemon | ||
| ¼ tsp | smoked paprika | |
| kosher salt and freshly ground pepper to taste | ||
| 4 | whole pitas, each split into 2 rounds | |
| 6 oz | muenster cheese slices, 2 per pita | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil |
Directions
- Preheat the oven to 350° F.
- Drain the tuna, reserving 2 tablespoons of oil. Toss the tuna, reserved oil, ¼ cup parsley, olives, red onion, juice of ½ lemon, smoked paprika, a pinch of salt, and a few grinds of pepper in a medium bowl.
- Spread the tuna salad on 4 of the pita halves, top with the cheese, and top with the remaining pita halves.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the pita sandwiches and cook until lightly toasted, about 2 minutes per side. To flip each pita, slip from the skillet onto a dinner plate. Place another dinner plate on top and flip. Slip the flipped pita back into the skillet.
- Transfer all 4 pitas to a baking sheet and bake until warmed through, about 5 minutes.
- Cut the tuna melts into wedges and serve with a green salad.
