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Tuna pita pockets

recipe, fish, dinner

Ingredients 10
Servings 4
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


10 min
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.

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Read more on: dinner  |  recipe  |  fish

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