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Annabel Karmel's stuffed pitta bread with tuna, egg and sweetcorn

• Sarah Barker

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Serves 4

Easy

Prep: 20 mins

This recipe makes 4 pitta pockets that make a great alternative to bread

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Ingredients

• 2 Pitta breads

• 2 Eggs

• 200g Canned tuna (in water, not brine)

• 100g Tinned sweetcorn

• 2tbsp Mayonnaise

• 1tsp White wine vinegar

• 4 Spring onions

  chopped

• Salad cress

  (optional)

• Salt and pepper

  (optional)

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Method

• step 1

  Put the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for 7-8 minutes.

• step 2

  Drain, cool under cold water, then peel and roughly chop.

• step 3

  Meanwhile, mix the flaked tuna together with the sweetcorn, mayo, white wine vinegar, spring onion, and salt and pepper (if using). Add the eggs and salad cress, stirring well.

• step 4

  Cut the pitta breads in half to give 4 pitta pockets, toast the bread and divide the mixture between them. As with other oily fish, tuna can contain environmental pollutants so stick to no more than two portions a week

For more delicious recipes, visit www.annabelkarmel.com

Authors

Sarah Barker

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