Name: Tuna pita pockets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Contemporary
Ingredients: 4 pita breads; 125 ml cream cheese; 1-2 tuna tinned chunks in oil, drained; 2 onion sliced; green olives pitted; 80 ml mayonnaise; 20 ml tomato sauce; 20 ml lemon juice; fennel rocket or basil, to serve

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Ingredients (9)

4	pita breads
125 ml	cream cheese
1-2	tuna — tinned chunks in oil, drained
2	onion — sliced
	green olives — pitted
80 ml	mayonnaise
20 ml	tomato sauce
20 ml	lemon juice
	fennel — rocket or basil, to serve

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Method:

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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