Best Kids Favorite Tuna Pocket Recipes
TUNA, CHEDDAR AND SPINACH POCKET
Although convenient, the sugar, food additives and preservatives found in store-bought frozen snacks may actually make kids hyper. This healthy whole wheat pocket will satisfy hunger and calm down rowdy kids at the same time. Tuna and spinach provide vitamin B12 and magnesium, which reduce nervousness and regulate blood sugar. Bonus: these pockets freeze well, so you can make a big batch and reheat these for an easy snack when school lets out.
Provided by Food Network
Time 2h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water. Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes. Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand. Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes. Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes. Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour. Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball. Place on a clean baking sheet and let the dough rise again for 45 minutes.
- For the filling: Heat a large nonstick saute pan over medium-high heat. Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes. Transfer the spinach to a medium bowl and cool for 3 to 5 minutes. Squeeze out any excess moisture with your hands. Stir in the cheese, tuna, salt and pepper.
- Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
- Flour a work surface and roll each ball into a 4- to 5-inch disk. Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon. Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet. Repeat for the remaining dough and filling. Bake until golden brown, 17 to 20 minutes, turning the pan halfway through. Cool 5 minutes before serving.
Nutrition Facts : Calories 174 calorie, Fat 2.8 grams, SaturatedFat 0.8 grams, Cholesterol 20 milligrams, Sodium 467 milligrams, Carbohydrate 22.2 grams, Fiber 1.2 grams, Protein 14.3 grams, Sugar 0 grams
WARM TUNA PITA POCKETS
I like to tuck this cheesy tuna filling into pita pockets for a fun, grab-and-go lunch. Celery adds a nice crunch. -Marge Nicol, Shannon, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the tuna, cheese, celery, onion and mayonnaise. Spoon into pita halves. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through and cheese is melted.
Nutrition Facts : Fat 17 g fat (6 g saturated fat), Cholesterol 56 mg cholesterol, Sodium 885 mg sodium, Carbohydrate 22 g carbohydrate, Fiber 1 g fiber, Protein 32 g protein.
TUNA PITA POCKETS
A quick and easy weeknight dinner option that takes all of 5 minutes to get on the table.
Provided by Stephanie
Categories Clean Eating Dinner Healthy Snacks
Number Of Ingredients 9
Steps:
- Toast pita pockets in oven or toaster
- Mix all other ingredients together in a large bowl. NOTE: You can substitute the yogurt and mustard for if you have it
- Spoon salad into pockets. Serve
KIDS' FAVORITE TUNA PATTIES
This easy recipe has more vegetables in it than most, but my kids LOVE these! It's extra tasty with the dipping sauce. We usually serve it with corn and peas on the side. If you haven't got a red pepper, yellow works just as well, and makes it very pretty, too. Making them bite-size makes them look more upscale, and suitable as a cool grown-up party appetizer, served on a bed of flat parsley leaves. It works great with canned salmon, too.
Provided by SeeJennGo
Categories Tuna
Time 21m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 15
Steps:
- To make patties: stir all ingredients together, making sure the mixture is combined enough to hold together well.
- Spoon mixture into four even lumps on preheated griddle (350 deg.) or heated pan (medium heat). Press gently with spatula to flatten into patties.
- Cook until browned on one side, then flip to cook other side. Actual cooking time will depend on thickness of patties.
- Serve warm or cold with sauce.
- To make sauce: blend mayonnaise with dijon mustard. My kids like it mild, so a teaspoon or two is all I use.
Nutrition Facts : Calories 277.8, Fat 15.6, SaturatedFat 2.8, Cholesterol 71.7, Sodium 690.5, Carbohydrate 20.2, Fiber 1.2, Sugar 4, Protein 14.2
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