This is just a fun and different way to have a classic tuna sandwich. Kids will love it because it's basically the same type of idea as the frozen pizza pockets, but I stuffed nutritious tuna and veggies into it instead. If you have a picky eater in your family try making a hot tuna pocket for them. You can add or take away any veggies you don't like.

Makes 3

Preheat the oven to 375 Degrees F.
Baking time: 15 minutes

  • Pillsbury weiner wrap (200 g package) - There should be 6 wraps in the package
  • 1 can chunk light tuna, drained (170 g)
  • 2 tbsp flavoured light cream cheese (your favourite)
  • 2 tbsp light mayo
  • 2 tsp sun-dried tomato pesto
  • freshly cracked black pepper
  • half a red bell pepper, diced
  • 1 green onion, chopped
  • 1 tomato, diced
  • 2 tbsp chopped fresh flat-leaf parsley

1. Preheat the oven to 375 F and line the baking sheet with parchment paper. In a medium sized bowl, add and stir in the can of tuna, cream cheese, mayo, sun-dried tomato pesto, and the black pepper. Stir in the diced red bell pepper, green onion, tomato and the chopped fresh parsley.

2. Open the Pillsbury weiner wrap package and place 3 wraps onto the baking sheet. Spoon the tuna mixture evenly on top of each wrap, then enclose each tuna mound with another wrap on top. Make sure that the sides are closed all around the pocket.

3. Place it into the oven and bake it for 15 minutes or until golden brown. Take it out, slice it diagonally in half and serve it immediately. I recommend serving this with a nice light salad.

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