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

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

annabel-karmels-stuffed-pitta-bread-with-tuna-egg-and-sweetcorn_37451
  • 2 pitta breads
  • 2 eggs
  • 200g can of tuna
  • 100g sweetcorn
  • 2 tbsp mayonnaise
  • 1 tsp white wine vinegar
  • 4 spring onions, chopped
  • Salad cress (optional)
  • Salt and freshly ground black 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

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