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    You are in: Home / Recipes / Curried Tuna Pita Pockets Recipe
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    Curried Tuna Pita Pockets

    Curried Tuna Pita Pockets. Photo by justcallmetoni

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    justcallmetoni's Note:

    A crunchy flavor packed tuna salad that would work great for lunch or a light supper. The original recipe first appeared in Jolie Warner's "take a can of tuna" and as presented includes my modifications. What distinguishes this recipe is the addition of fresh basil which adds a sweet grassy flavor in contrast to the heat of the curry. Serve sandwiches with a crispy salad and enjoy. You could also turn this into an entree salad and serve pita wedges on the side. As presented, this is intended to be eaten shortly after preparation. If you are planning to chill it a few hours, I would suggest scaling back the curry powder as the flavor grows stronger and overshadows the other flavors in the salad.

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    Units: US | Metric


    1. 1
      In a medium sized bowl combine the mayonnaise, lime juice, lime zest and curry powder.
    2. 2
      Add all remaining ingredients except the lettuce and pita. Mix until combined.
    3. 3
      Split pitas and add one or two lettuce leaves. Add a scoop of tuna salad.

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    Ratings & Reviews:

    • on March 31, 2008


      I really enjoyed this sandwich for lunch today. It was a bit like coronation chicken (but with tuna, obviously) which is a dish I really enjoy but the basil was something I never would have thought to add and it gave it a different lift. I used a medium curry powder because I am a spice wimp and it was all well balanced for my taste buds.

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    • on January 10, 2008


      Wonderful flavors, easy to put together! This made us a wonderful lunch. I used hot Madras curry powder and the recipe provided a filling for 3 small whole wheat pita's Many thanks for this recipe Toni!

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    • on June 17, 2007


      I'll be honest - I used this recipe as more of an inspiration than anything. I needed something interesting to do with tuna for my lunch today and when I saw this decided the concept was perfect, but I did make a good few amendments. Basically I have a personal dislike for celery so I skipped that altogether, and also I'm noy a massive fan of sweet fruity stuff mixed with savory so I skipped the currants and apple too. We didn't have any lettuce or basil in and my other half finished the pitta breads off yesterday evening it turns out, so I ended up serving on vogels wholemeal linseed bread instead smf it came out really nice. Very simple, easy and very tasty. I always love the combinaton of curry and lime so I knew I'd be onto a winner. I'll definitely be having this again - it's a great, healthy lunch and a fantastic way to spice up tuna from your usual tuna mayo / tuna sweetcorn mayo. Thanks for yet another fab recipe Toni!

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    Read All Reviews (4)


    Nutritional Facts for Curried Tuna Pita Pockets

    Serving Size: 1 (165 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 294.1
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 1.0 g
    Cholesterol 40.6 mg
    Sodium 759.1 mg
    Total Carbohydrate 39.8 g
    Dietary Fiber 5.6 g
    Sugars 17.0 g
    Protein 25.7 g

    The following items or measurements are not included:

    lime zest

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