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 in the mood for a tuna sandwich because they can be just 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 You Will Need:
- 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 quick 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.
You could stop here, but why?
When you could sprinkle them with (1/2 cup) feta! I love you feta! Slide these into a preheated 400° oven until toasty and the feta just 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 really do make for an excellent lunch/snack but they could totally rock out on their own as appetizers too! … and let’s not forget to mention that they are utterly adorable.
Enjoy! And if you give this Mini Tuna Melts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Mini Tuna Melts
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
Instructions
- Preheat your oven to 400° and arrange the pitas on a rimmed baking sheet.
- In a bowl combine the tuna, shallot, tomato and capers and parsley. Stir and season with fresh black pepper. Add in the vinegar and oil and stir. Taste to check the seasoning and sprinkle with a little salt if desired {keep in mind that you will be adding Feta which can be a little salty}.
- Spoon the tuna mixture evenly onto each pita and then sprinkle with the Feta.
- Slide the baking sheet into the oven and with the door cracked, watch until toasty and the Feta begins to brown.
Notes
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Yum!! Tuna is one of my favorite things and honestly I eat it most days for lunch. Thanks for sharing this.
Seeeeeeeeriously these make my ENTIRE LIFE.
i’ve never really enjoyed tuna salad but imma thinking i could really get on board with these!
Laurie! These are the cutest things alive. I’m already dreaming up some sweet variations of it for dessert… not with tuna, of course. 😉 Love the skinny and mini-ness of them. You are so creative. Beautiful pics, too.
I love these, Laurie! The same thing happens to me often – and I always have tuna in the pantry. I love the capers you added too!
Fancy schmancy little tuna melts. Love it! I eat the very non 2 piece worthy melts for launch or late night dinners allot. Need to try this instead!
Perfect little melts! Fancy looking but fast – love that.
LOL, I’ve never seen a mini pita before..those guys are CUTE! I love tuna and a tuna salad sandwich sounds fantastic right about now. Love the recipe and once I find me some mini pitas, you can be sure I’ll be making tuna melts with them!
These are so cute! They’d be perfect as a dinner party appetizer!
What a great variation, I would totally gobble these up!
love the skinny mini spin on these tuna melts! so much healthier than what you normally get at a sandwich shop!
If you can’t find mini pitas, just cut a large pita into wedges. I prefer the Pastene tuna in oil. It tastes so much better and isn’t waterlogged like the water-packed tuna is. I also like that your recipe doesn’t have mayo.
Tuna is my first choice in subs with lots of pickles. I’d add chopped dill pickles to this recipe, as well. Thanks!
These are so cute! Wish I liked tuna, but you could do this same thing with chicken!
These are perfect! So much better than your typical tuna melt!
Only problem with these melts is that I can picture myself wanting to enjoy an entire batch. They look simply irresistible.
We made a Tuna Melt at one of the cooking classes and the recipe called for cannellini beans in the mix and chopped walnuts. It turned out to be our favorite recipe of that day. Who’da thought?? We thought the same thing…borrring..but not at all!
Capers & feta! How could you go wrong?! One of my fave flavor combos. These look perfect and I am always needing lunch inspiration. Thanks!
These are so cute!! I love tuna melts!
I love tuna melts!!! This mini versions are so easy to prepare and easy to toss in your mouth, great for a working lunch or an unexpected brunch…I cannot find mini pita bread like the ones you have though. I am thinking of cutting out shapes from a bigger pita bread, more work, but I love the mini versions just like how you presented them. Oh and I am making your tempting donuts next =)
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You had me at capers!
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