|Serves:||Serves 1 (contains approx 400 kcal)|
|20g baby spinach leaves|
|1 round wholemeal pitta bread|
|80g tin of tuna in spring water|
|1 teaspoon mayonnaise|
|1 ripe tomato|
|15g Cheddar cheese|
|sea salt and freshly ground black pepper|
Toast the pitta bread in the toaster for 1 minute until puffed up, then leave until cool enough to handle and split one side open using a sharp knife or scissors.
Meanwhile, open the can of tuna and drain off the liquid and discard. Put the tuna in a bowl and mix in the mayonnaise. Season lightly with a little salt (optional) and pepper to taste.
Trim and thinly slice the scallion. Cut the tomato into slices and arrange in the split open pitta then fill with the tuna mixture and the scallion. Using a box grater, grate the cheese and then sprinkle on top.
Heat a frying pan over a medium heat and add the filled pitta bread to it. Cook for 1 minute on each side or until the cheese has melted.
Add a handful of the spinach leaves to the tuna pitta melt and arrange on a plate with the rest of the spinach leaves in a small bowl alongside to serve.
Once the pitta bread is made wrap in greaseproof paper and then tin foil and pack in a suitable container for a lunchbox. If you want to make it into a melt unwrap the tin foil and cook in the microwave on high for 1 minute or use a sandwich maker if you have access to one.