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Y Recipes - Tuna Salad Pita Pockets

07 May 2020 - Y Recipes

I N G R E D I E N T S

  • 425g canned tuna in oil. Tip out oil from tuna can (drained)
  • 5 spring onions, chopped finely
  • 6 tablespoons mayonnaise (reduced fat)
  • 4 teaspoons apple cider vinegar

To Serve:

  • Extra 5 tablespoons mayonnaise
  • 2 1/2 medium tomatoes, sliced 
  • 1 small bag mixed salad leaves
  • 5 Pita pockets (wholemeal) 

M E T H O D

  1. Tip out oil from tuna can
  2. Finely chop the spring onions 
  3. Prepare tuna mix by combining tuna, mayonnaise, apple cider vinegar and spring onions in a large bowl 
  4. Thinly slice tomatoes 
  5. Cut pita pockets in half and fill with mayonnaise, tuna mix, lettuce and tomatoes

 

N OT E S

This recipe is dairy free. You can use a vegan mayonnaise to make it egg free. 

Makes 5 Servings 
Substitutions: Cooked chicken breast instead of Tuna
GF:
Use GF bread V: Use felafel, hummus and salad pita

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