Makes 4 Pitta Pockets
Preparation: 10 minutes
Cooking: 8 minutes
From 1 year
Not suitable for freezing
200g can tuna in oil
100g (4 oz) sweet corn
2 tbsp mayonnaise
1 tsp white wine vinegar
4 spring onions, chopped
salt and freshly gound black pepper
a few drops Tabasco sauce
salad cress (optional)
2 pitta bread
Put the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for 7 to 8 minutes (the yolk should be solid). Drain and cool under cold water. Peel the eggs when cold.
Meanwhile, strain the oil from the can of tuna and mix the flaked tuna together with the sweetcorn, mayonnaise, white wine vinegar, spring onion, salt and pepper and the Tabasco sauce.
Roughly chop the hard-boiled eggs and add to the tuna mix with the salad cress (if using), stirring well.
Cut the pitta breads in half to give 4 pitta pockets and divide the mixture between them.
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