Warm Tuna Provolone Pitas – California Style (05.01.12)

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by Jennifer Burns

  • 2 cans white tuna, drained (packed in water or oil)
  • 1/3 cup mayonnaise (fat-free, light or regular)
  • 1/4 red onion, diced
  • 2 celery stalks, diced
  • 4 white or wheat pitas
  • 4 slices Gossner provolone cheese
  • 1 avocado, sliced
  • 1/2 cup sprouts or bean sprouts
  • 1 tomato, thinly sliced
  • Salt and Pepper
  • 2 teaspoons olive oil

Preheat oven to 300 degrees.

In a bowl, mix together the tuna, mayonnaise, onion, celery, salt and pepper. Place a piece of cheese in each pita, 2 scoops of the tuna mixture and a quarter of the avocado. Brush a 1/2 teaspoon olive oil over each on the outside of each pita and lay onto a baking sheet. Bake for 3-4 minutes or until the cheese is melted. Add sprouts and tomato. Serve immediately.

Serves 4