Stuffed pitta pockets with a nutritious filling are perfect if you’re looking for ideas for healthy lunches for kids. They are great for lunchboxes and the good thing is that you can prepare the filling the night before.
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Makes 4 Pitta Pockets
Preparation: 10 minutes
Cooking: 8 minutes
Serves 2
From 1 year
Not suitable for freezing
Ingredients
- 2 eggs
- 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)
- pitta bread
Method
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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Do you have a favourite tuna or lunch recipe? Share it with us in the comments below.
