Tuna Nicoise Salad Pitta

by Anne Levy

Tuna Nicoise Pitta

 

Unless you have any strong objections to anchovies, olives or capers this is a wonderful and filling pitta with many great flavours to discover.

  • Recipe makes: 1 serving
  • Cook time: 20 mins
  • Calories: 352
    per serving

Ingredients

  • 1 Pitta/58g Bread, Pitta, Wholemeal, Tesco
  • 10g Rocket, Fresh, Raw, Average
  • 40g Olives, Black, Pitted, Average
  • 8g Capers, Fragata
  • 7.5g Mayonnaise, Extra Light, Now Only 3% Fat, Hellmann's
  • ½ Egg/25g Eggs, Medium, Boiled, Average, Weight with Shell
  • ½ Can /65g Tuna, Chunks, in Brine, Drained, Average
  • 1 Small/91g Tomatoes, Fresh, Raw, Average
  • 1 Serving/10g Anchovies, Salted, Finest, Tesco
  • 1 Tbsp/5g Basil, Fresh, 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 information per serving
Calories (kcal)352
Carbohydrate (g)33.2
Fat (g)10.8
Protein (g)29.1
Fibre (g)6.3
Alcohol (g)0.0
Fruit & Veg1.9

More information

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