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Tuna Pita Melt

Tuna Pita Melt

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A great twist to a tuna melt sandwich!

Ingredients {{adjustedServings}} servings

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet


  1. Lightly toast pita bread.
  2. Break tuna chunks into small pieces in a bowl; stir in pickle, mayonnaise, olive oil, garlic powder, and rosemary until evenly blended.
  3. Place Swiss cheese into the pocket of the toasted pita bread and spoon in tuna mixture.
  4. Heat pita sandwich in the microwave on a microwave-safe dish until cheese is melted, 15 to 20 seconds.
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I would agree. Next time I would skip olive oil and just go with mayo. I did like the rosemary.


Not bad. I didn't have pockets in my pita, so I just made it an open faced sandwich and toasted it all at the end since I prefer not to melt cheese in the microwave. Since the recipe is just for one and I decided I wanted tuna salad for later, I basically quadrupled this recipe. I like the addition of rosemary but am on the fence about the olive oil--not sure I'm a fan, but I'm glad I tried it as is. I have never tried tuna salad with olive oil. Thanks for the recipe!