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Tuna Nicoise Salad Pitta

by Anne Levy

Tuna Nicoise Pitta

Serves 1 | 353 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.

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.

More information

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More information

You can calorie count your own recipes for sandwiches or any other foods with the food diary tools in Weight Loss Resources. You can try it free for 24 hours.

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