Tuna Provencale Pita Pockets
These are great for lunch or lunchboxes and very healthy. To make them is easy and the end result looks and tastes delicious. A little bit of France in a pocket!
Serves: 2 Preparation Time: 15 mins
INGREDIENTS:
- 4 small pita breads, wholemeal if you can get them
- 225 grams/8 oz of tuna in spring water or oil (try to avoid brine)
- 10 cm/4 inch piece of cucumber, peeled and diced
- 1 small crisp lettuce, such as Little Gem or Sweet Romaine, shredded
- 1 red or green capsicum(pepper), diced
- 2 tomatoes, diced
- 2 tbsp mayonnaise
- 6 black pitted olives, chopped (optional)
METHOD:
Drain the liquid from the tuna and break up into a bowl. Add the peppers, tomatoes and cucumber. Put the mayonnaise into the mixture and stir thoroughly to combine all the ingredients. Do not mash the tuna, try to leave it a little ‘chunky’.
Heat the pita breads (2 at a time) in the microwave for about 20 seconds, or until they are beginning to puff up. Remove and leave to cool.
Once cool enough to handle, put the tip of a sharp knife into one end of the pita and slice around half of it, leaving the bottom intact. The pitta breads should open up without too much effort . Try not to split the bread.
Fill the bottom of the pita with lettuce, and then top with the tuna mix. Add the chopped olives, if required.
Download a printable version here
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