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Tuna Pita Melts


"This is a quick and easy twist to your average tuna melt, and it looks and tastes delicious."
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20 m servings 346 cals
Original recipe yields 6 servings


  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Place the whole pita breads in a single layer on a baking sheet. Bake for 5 minutes, or until lightly toasted.
  2. In a medium bowl, mix together the tuna, mayonnaise, relish, dill and salt. Spread an equal amount of the tuna mixture onto each of the pita breads. Arrange tomato wedges over the tuna, and sprinkle with shredded Cheddar cheese.
  3. Bake for 5 minutes in the preheated oven, or until cheese has melted.

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Read all reviews 81
  1. 112 Ratings

Most helpful positive review

Just a couple of changes to a tuna melt, but its nice when someone writes it down. We use some "Finlandia Rye" pitas, there about 4" to 5" across, but the extra flavour and nutrition is great. ...

Most helpful critical review

This was tasty, but I didn't like the tomato in them. It made them too moist. I would also salt the tomatoes before putting them in - I like my tomatos with salt.

Most helpful
Most positive
Least positive

Just a couple of changes to a tuna melt, but its nice when someone writes it down. We use some "Finlandia Rye" pitas, there about 4" to 5" across, but the extra flavour and nutrition is great. ...

On a whim I tried this for a family visit today. Not only were there no left overs, but my 2 year old daughter loved it! A nice variation is to add two hardboiled eggs chopped. Very delicious...

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 ma...

I've made something like this for a long time. Make the tuna the way you like it, then add some sunflower seeds and raisins (YES its GOOD!!), use the pita or very sourdough bread and then top w...

I LOVE tuna, so this made a great lunch! I never thought of using pita bread and it was a really nice change. Unless you're a saltaholic, leave it out as the tuna has plenty by itself. I'm not c...

I haven't made these for dinner but am trying to find new things for hubby to take to work since he works 12hrs and is on nights. He loved these. I mixed the tuna mixture and put it in a bowl ...

This recipe was so tasty and a snap to make. I didn't have any dill pickle relish, just sweet relish, and thought it still tasted quite good. Don't bother putting in the 1/4 tsp. salt, there i...

Very good and very healthy. I will definitely make this again. I didn't leave the pita's in the oven after adding all the ingredients. I think you need to leave them in for about 8 minutes to...

This recipe is very yummy! When you're in the mood for something a little different than just plain old tuna. I didn't have cheddar on hand so I used shredded velveeta and it was really great!...