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Mediterranean Tuna Melt


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


  • 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.

Product Used

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