Pita Pockets Stuffed with Curried Tuna Salad

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 can (6 oz.) tuna, well drained
1 finger hot chile, sliced thin
1 small firm apple, peeled, cored, and diced
1 small stalk celery, diced
1 tsp. curry powder
1/2 tsp. ground cumin
1/4 cup mayonnaise
2 pita pockets


In a small bowl, combine the tuna, apple, onion, chiles and celery. In a separate bowl, stir together the curry, cumin, and mayonnaise and add to the tuna. Mix well.

Warm the pitas, cut them open and stuff.