YOUR SOLIN GENERATED RECIPE
Crispy Sriracha Tuna Pita Melts
Flaky tuna tossed in a spicy sriracha-yogurt dressing and baked on a whole wheat pita until the cheese is bubbly and golden.
INGREDIENTS
6 oz canned tuna
0.25 cup Greek yogurt
1 tbsp sriracha
0.25 cup diced celery
0.25 cup diced red onion
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 whole whole wheat pita
0.5 oz sharp cheddar cheese
1 cup baby spinach
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the canned tuna, Greek yogurt, sriracha, diced celery, diced red onion, lemon juice, sea salt, and black pepper until well incorporated.
Slice the whole wheat pita in half to create two thin rounds and place them on the prepared baking sheet with the inside facing up.
Spread the tuna mixture evenly across the two pita rounds, pressing down slightly to secure the filling.
Top each pita with the shredded sharp cheddar cheese.
Bake for 10-12 minutes until the edges of the pita are crispy and the cheese is melted and bubbly.
Serve the hot tuna melts over a fresh bed of baby spinach for added volume and crunch.