Dilly Tuna Melts on Pita Bread
Easy tuna melts made with dill, green onion, cheese and tomato broiled on pita breads
3 cans (7 ounces each) solid pack tuna, drained*
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup shredded or finely chopped dill pickles
1 teaspoon dill weed
1/4 cup sliced green onion
1/2 teaspoon salt
dash of black pepper
6 pita breads (I use homemade pita bread, which is about 6 inches in diameter)
3 roma tomatoes, diced
6 ounces (1 1/2 cups) shredded mozzarella cheese
Parmesan cheese and dill weed, for serving
1. In mixing bowl, combine drained tuna, sour cream, mayonnaise, dill pickles, dill weed, green onion, salt, and pepper. Stir to combine.
2. Spread mixture evenly over the six pita rounds. Top each pita with some of the diced tomatoes and an ounce (about 1/4 cup) of the shredded mozzarella. Sprinkle with dill weed if desired.
3. Place tuna melts on baking sheets and bake in 375-degree pre-heated oven for 10 minutes. With baking sheets on the top oven rack, turn oven to BROIL and bake 2-3 minutes longer, until cheese is bubbly and browning. (Watch carefully to avoid burning!)
Serve hot, with parmesan cheese and dill weed sprinkled on top. Yummy!
*You can use "chunk light" tuna in this recipe, although it won't be as chunky and you'll need an extra can of tuna for the recipe since solid pack has more meat inside than chunk light. Drain well.
Also, if using "chunk light" tuna, reduce the sour cream to 1/4 cup instead of 1/2 cup.
These tuna melts are easy to make, and very delicious! I created these special tuna melts for Joshua, who loves tuna melts, and they were a big hit! He says they taste like something you'd get at a nice restaurant... which is always a nice compliment to receive! :)
If you like cold tuna salad sandwiches, the tuna mixture for these tuna melts is really good cold, as well! Put the tuna mixture in a pita pocket with some shredded lettuce, and it makes a great lunch!