Name: Tuna Melts, Mini Style
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 ounces low-sodium albacore tuna in water (drained); 1 shallot (diced small); 1/2 roma tomato (seeded and diced small); 2 tablespoons capers (drained and rinsed); 2 tablespoons chopped fresh parsley; 2 tablespoons light olive oil; 2 tablespoons red wine vinegar; pinch kosher salt (or more to taste); freshly ground black pepper (to taste); 16 mini pitas; 1/2 cup freshly crumbled feta cheese

Tuna Melts, Mini Style

These mini tuna melts are loaded with flavor and not the calories! Tuna is tossed with tomatoes, capers, shallots and a simple red wine vinaigrette. I was hungry. It was lunchtime. And all I had was tuna fish. I wasn’t

Serves 4 servings

Prep 10 minutes

Cook 12 minutes

Total 25 minutes

Jump to the recipe

I was hungry. It was lunchtime. And all I had was tuna fish.

I wasn’t in the mood for a tuna sandwich because they can be only so borrrrrring (heavy on the rrrr) can’t they? So as I stared blankly at the can of tuna in my pantry thinking I should use it so it’s one less thing to pack and move, because a can of tuna will make it or break it, right?!

Now I have to warn ya, these are addicting. I promise they are still pretty darn healthy alternative to your typical tuna melt unless you eat half of the batch. Not that I did that… or did I? I’ll never tell.

Let’s get on with it shall we?

To Make These Mini Tuna Melts Gather:

albacore tuna (in water)
shallot
roma tomato
capers
parsley
extra light olive oil
red wine vinegar
kosher salt and freshly ground black pepper, to taste
mini pitas
crumbled feta cheese

Roughly chop the parsley, you’ll need about 2 tablespoons. Then remove the seed from 1/2 a roma tomato and dice it up small. Do the same with 1 small shallot

Drain a 12 oz. can of tuna. Albacore, in water is preferred.

Throw it into a bowl and break it up with a fork.

Measure out 2 tablespoons of capers. Now who here could eat capers straight out of the jar? Because I could/do/have… ummm.

And add the capers along with the shallots, parsley and tomatoes in with the broken up tuna fish.

Season with some black pepper to taste.

Give it a short stir… pretty already, no?

Lastly measure and add 2 tablespoons of red wine vinegar.

And 1/4 quarter cup of extra light olive oil.

Season with some salt to taste. The capers and the feta (we’ll sprinkle feta on later, promise) can be a little salty so be sure you taste as you go. It’s a dirty job but somebody’s gotta do it.

Give it a final stir and taste yet again to make sure your taste buds approve.

Line up 16 or so mini pita breads.

And spoon or fork some onto each pita evenly.

When you could sprinkle them with (1/2 cup) feta! Worth keeping you feta! Slide these into a preheated 400° oven until toasty and the feta only starts to brown. It’s about 10-12 minutes so don’t stray too far from the oven.

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These mini tuna melts truly do make for an excellent lunch/snack but they could entirely rock out on their own as appetizers too! … and let’s not forget to mention that they are utterly adorable.