Easy tuna pita pockets

At a glance

Preparation time: 5 minutes

Difficulty: Easy

Serves: 1

Ingredients

• ½ cup lettuce
• 1 small tomato
• ¼ small cucumber
• ¼ small carrot
• ¼ small avocado (optional)
• 1 pita pocket* (wholemeal if available)
• 95g canned tuna*, in springwater if available, drained
• 1 tablespoon mayonnaise (reduced fat if available)
• 1 teaspoon lemon juice (optional)
• Pepper, to taste

Steps

1. Shred the lettuce by chopping it into thin slices. Set aside on chopping board.
2. Chop the tomato and cucumber by slicing into thin rounds. Set aside on chopping board.
3. Use a grater to grate the carrot, or you can chop it into small bite sized pieces with a knife. Set aside on chopping board.
4. To dice the avocado, remove ¼ of the avocado from the skin and chop into small squares. Set aside on a chopping board.
5. In a bowl combine tuna, mayonnaise, grated carrot and sprinkle with pepper. Add a squeeze of lemon juice (optional). Mix with a fork to combine.
6. Cut the pita pocket in half and carefully open so you can add the filling.
7. Open the pita pocket and spoon tuna mixture into pockets. Add lettuce, tomato, cucumber and avocado (optional) to the pita pockets.

*Tips

• You can use any flat bread such as Lebanese bread instead of pita pocket.
• Canned salmon can be used instead of tuna.
• Option to add grated cheddar cheese to the pita pocket.
• For a vegetarian option, replace tuna with 1 cup canned chickpeas.
• Canned vegetables can be used instead of fresh vegetables. Cabbage can be used instead of lettuce.
• To make a pita pocket toastie, cook in an electric sandwich maker for about 3 to 5 minutes.

Watch how to make it

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