Lemony tuna pitta pock­ets


Serves 1 Takes 6 mins

Shred 1 head baby gem let­tuce and mix with some chopped cu­cum­ber, a good pinch of chopped fresh mint and 1 tbsp fresh lemon juice. Drain and flake a 100g can tuna in brine, stir into the salad, and sea­son. Slit open 2 mini pitta breads and warm briefly in a toaster. Stuff pitta pock­ets with the salad and tuna mix. PER SERV­ING 297 kcals, fat 2g, sat­u­rates 0g, carbs 46g, sug­ars 0g, fi­bre 3g, pro­tein 27g, salt 1.7g

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