Y Recipes - Tuna Salad Pita Pockets

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