Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. 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. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
3. 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. Cut the tuna melts into wedges. Serve with the arugula salad.
4. Photograph by Charles Masters