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