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Recipe for Pita Pockets Stuffed with Curried Tuna Salad | Almanac.com

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Pita Pockets Stuffed with Curried Tuna Salad

Photo Credit
Catherine Boeckmann
The Editors
Yield
2 sandwiches
Category
Fish and Seafood
Course
Main Dish
Sources
Hearth and Home Calendar
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Try the “Ten Great Sandwiches” recipes page for more lunchtime ideas!

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.

Ingredients
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 (your preference)
1/2 teaspoon ground cumin
1/4 cup jalapeno jelly (optional)
2 pita pockets
Instructions

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

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