• 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)


  • 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

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