Hands on: 10 minutes Total time: 20 minutes Serves: 8 (2 pitas per serving)
Use the pickles that your kids like best — dill, sweet or pickle relish. If you have a toaster oven, this makes a great after-school snack that the older kids can prepare. One of chef Butch Raphael’s tricks is to use a little pickle juice to help moisten the tuna, which reduces the amount of mayonnaise you need.
2 (5-ounce) cans tuna packed in water, drained
1 tablespoon mayonnaise
1 tablespoon red onion, diced small
1 tablespoon pickle, diced small
Salt and pepper, to taste
16 small pitas
4 ounces shredded cheddar
Preheat oven to 350 degrees.
In a bowl, mix the tuna, mayonnaise, onion, pickle, salt and pepper well. Lay the pitas on a baking sheet. Top each with a scoop of tuna mixture, then sprinkle with a tablespoon of shredded cheese.
Put in the oven and heat just until the cheese melts, about 10 minutes. Serve warm. They can be cooled and packed for a school lunch.
Per serving: 320 calories (percent of calories from fat, 21), 19 grams protein, 43 grams carbohydrates, 2 grams fiber, 7 grams fat (3 grams saturated), 26 milligrams cholesterol, 635 milligrams sodium.
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