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Indian Tuna Pitta Pockets

Thu, 24 November 2016

Indian Tuna Pitta Pockets

An exotic burst of fresh flavours perfect for lunch with friends or a lunchbox alternative!

Ingredients

  • 2 x 80g pots of JOHN WEST INFUSIONS Cumin & Coriander Tuna
  • 2 large wholemeal pittas grilled, cut lengthways in half and opened
  • A large handful of rocket
  • 1/2 a royal gala apple, thinly sliced
  • 1/2 a small red onion, finely diced
  • 2 teaspoons of mango chutney
  • 2 tablespoons of natural yoghurt
  • 1 teaspoon of mint sauce

Method

  • Place the rocket, sliced apple and red onion in a mixing bowl.
  • Scatter over the JOHN WEST INFUSIONS Cumin & Coriander Tuna and gently toss to mix the tuna and its dressing with the salad.
  • Put to one side.
  • In a small bowl mix the yoghurt and mint sauce and put to one side.
  • Take the warm pittas and spread inside a little mango chutney. Fill carefully with the tuna salad.
  • Top with the minty yoghurt sauce and enjoy!

If you are having friends around fill mini pitta pockets in the same way and serve as canapes!

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