Reviewed: Jan. 28, 2012

These are wonderful! A big hit with our family. I cut up Bread & Butter chips and add those in. Mmmmmmm.

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Reviewer:

SAMMYLYNN69

Reviewed: Jun. 5, 2011

great recipe...just one thing...I put the ingredients inside the pita pocket for easier handling

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Reviewer:

dollee

Reviewed: May 3, 2011

With my own adjustments, quite good, very easy, and a healthier alternative to many tuna melts.

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deliriYUM

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Reviewed: Apr. 15, 2011

Refreshing and light - a healthier alternative to the creamier "traditional" Tuna Melt. You won't be disappointed.

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Reviewer:

TheinBomb

Cooking Level: Intermediate

Living In: Oronoco, Minnesota, USA

Reviewed: Feb. 9, 2011

I haven't eaten tuna in 4 years due to food poisoning from tuna fish. I thought I'd give this a try for my first attempt back to tuna and was glad I did! I followed the recipe, except omitted the salt. I sprinkled the tuna mixture with sea salt. I warmed the pitas on 400 F for 5 minutes as directed, then added the tuna mixture. I put the pitas back into the oven for 5 minutes, but the tuna was still not hot. I recommend 8 minutes in the oven to fully heat through.

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Reviewer:

cryingwolf110583

Home Town: Vassar, Michigan, USA

Reviewed: Aug. 15, 2010

Shazzam are these good!! Followed recipe exactly, 'cept added a little diced celery and red onion, black pepper and minced garlic to the tuna. Did 1/2 the pitas w/ cheddar, & other 1/2 w/ jarlsberg, the latter gobbled up more quickly. My 3-year old blurted out, between big bites, that these were "tasty fish pizzas!"

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Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Jun. 23, 2010

Very good and enough for two lunches actually even when you cut the recipe in half! I used "Barbie's Tuna Salad" from this site instead of the tuna salad with the recipe because one Tbsp. of mayo for a whole 6 ounce can of tuna just doesn't cut for me.

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 5, 2010

Simple and amazing. I made some modifications and it came out great. I was low on pita so i opened them open and doubled the quantity. also added pepper and and dijon mustard.

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Reviewer:

Gavin

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Oct. 24, 2009

Thought this was different. I must have cooked the pitas too long. I would make sure to keep a closer eye on those next time. The outer edge was a bit hard for my taste, but overall a good recipe.

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