Skip to ingredients
Annabel Karmel's stuffed pitta bread with tuna, egg and sweetcorn
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
- 2 Pitta breads
- 2 Eggs
- 200g Canned tuna (in water, not brine)
- 100g Tinned sweetcorn
- 2tbsp Mayonnaise
- 1tsp White wine vinegar
- 4 Spring onionschopped
- Salad cress(optional)
- Salt and pepper(optional)
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