Tuna-Stuffed Pita Pockets

  • 09 Dec - 15 Dec, 2023
  • Mag The Weekly
  • Cookery

· 2 tsp freshly-squeezed lime juice

· 1 tsp Dijon mustard

· ½ tsp white sugar

· 2 tbsp olive oil

· 1 can tuna, drained and chunked

· 1½ tbsp chopped red onion

· 1 tbsp peeled, seeded and chopped cucumber

· 1 tbsp chopped fresh parsley

· 1 tbsp drained capers (optional)

· Salt to taste

· Freshly ground black pepper to taste

· 1 whole wheat pita bread

· 2 lettuce leaves

· 6 cherry tomatoes, halved

· 2 tbsp sliced olives

· 2 tbsp crumbled feta cheese

Stir lime juice, Dijon and sugar together in a small bowl. Gradually whisk in olive oil until dressing thickens slightly. Place tuna in a separate bowl; add onion, cucumber, parsley and capers. Drizzle the dressing over tuna mixture and stir gently, trying to keep tuna chunky. Season with salt and pepper.

Slice pita bread in half and open halves to form pockets. Place lettuce in the pita halves and spoon in tuna mixture. Top with tomatoes, olives and feta cheese. Serve immediately.