Tuna pita wedges

We’ve taken the hassle out of menu planning with this easy-to-prepare family meal.
recipe, fish, dinner
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Recipe from: 14 October 2015
Preparation time: 10 min
Cooking time: 10 min


  • 4
    pita breads
  • 125
    cream cheese
  • 1-2
    can tuna chunks in oil, drained
  • 2
    onions, sliced
  • handful
    green olives, pitted
  • 80
  • 20
    tomato sauce
  • 20
    lemon juice
  • fresh fennel, rocket or basil, to serve
  • salad, to serve
Servings: Change Serving


Toast the pita breads on both sides under a grill for a few minutes but don’t let them brown too much.

Remove from the oven. Spread cream cheese over the top of each pita. Spread tuna, onions and olives over the cream cheese. Mix mayonnaise, tomato sauce and lemon juice together and drizzle over the top. Place under a hot grill for a few minutes until warm.

Remove from the heat, top with the herbs and slice into wedges. Serve with salad.

Text and image:
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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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