Tuna Nicoise Salad Pitta
by Anne Levy
Cooking Time: 20 Mins
Recipe makes 1 serving
335.6 calories per serving
Ingredients
1 Av Pitta/55g Bread, Pitta, Wholemeal, Tesco*
10g Rocket, Fresh, Average
½ Can /65g Tuna, Chunks, In Brine, Average, Drained
40.0 g Olives, Black, Pitted, Average
1 Med/85g Tomatoes, Fresh, Raw, Average
1 Serving/10g Anchovies, Salted, Finest, Tesco*
8.0 g Capers, Fragata*
1 Tbsp/5.3g Basil, Fresh
½ Tbsp/7½g Mayonnaise, Extra Light, Hellmann's*
20.0 g Eggs, Medium, Boiled, Average
Method
1. Slice a wholemeal pitta in half and half fill each pocket
with rocket.
2. Cook 1 egg so it is hard boiled.
3. While this is cooking chop up olives, tomato, and anchovy.
4. In a bowl combine ½ a small can of tuna in brine, drained
and flaked. With 5 chopped black olives, 1 chopped tomato, 1
chopped anchovy, ½ Tbsp of Capers, 3 basil leaves torn, and ½
Tsp of very low fat mayonnaise.
5. Pile into pitta halves.
6. Top each pitta pocket with a few slices of hard boiled
egg.
Nutrition Data per serving
Calories (kcal)
|
335.6
|
Carbohydrate (g)
|
33.9
|
Protein (g)
|
28.9
|
Fat (g)
|
11.3
|
Fibre (g)
|
6.3
|
Alcohol (g)
|
0.0
|
Fruit & Veg
|
1.8
|
Comments
Unless you have any strong objections to anchovies, olives or
capers this is a wonderful and filling pitta with many great
flavours to discover.
|
