Pita Pockets Stuffed with Curried Tuna Salad

This recipe, a spicy new twist for an old favorite, comes from The Sandwich Book, by Judy Gethers, Vintage Books, Random House, New York, 1988.


1 can (3 ounces) tuna, well drained
1 small firm apple, peeled, cored, and diced
2 tablespoons chopped sweet onion
1 small stalk celery, diced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 cup jalapeno jelly
2 pita pockets


In a small bowl, combine the tuna, apple, onion, and celery. In a separate bowl, stir together the curry, cumin, and jalapeno jelly, and add to tuna. Mix well. Warm the pitas, cut open, and stuff.

Cooking & Recipes


2 sandwiches

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