Mediterranean Tuna Melts

• 3 7 -ounce cans oil-packed light tuna (preferably Italian)
• 1/2 cup chopped fresh parsley
• 1/4 cup pitted kalamata olives, chopped
• 1/2 small red onion, thinly sliced
• Juice of 1 lemon
• 1/4 teaspoon smoked paprika
• Kosher salt and freshly ground pepper
• 4 whole pitas, each split into 2 rounds
• 4 ounces muenster or halloumi cheese, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 3 cups baby arugula
• 1 pint cherry tomatoes, halved
• 2 Persian cucumbers, halved lengthwise and thinly sliced

1. Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil.
2. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl.
3. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
4. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
5. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side.
6. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
7. Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper.
8. Cut the tuna melts into wedges.
9. Serve with the arugula salad.
10. Photograph by Charles Masters

tuna, parsley, olives, red onion, lemon, paprika, kosher salt, pitas, muenster, extravirgin olive oil, baby arugula, cherry tomatoes, cucumbers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mediterranean-tuna-melts.html (may not work)