A light tuna mayo mixture piled over crunchy lettuce with spring onions, with wholemeal pitta bread “chips” made for dipping.
Per serving: 354kcals, 20.5g fat (3.1g saturated), 34.4g carbs, 4.1g sugars, 7.4g protein, 5.8g fibre, 0.189g sodium
|For the tuna salad:|
|2 x 120g tins of tuna, drained|
|2 tbsp light mayonnaise|
|1 tbsp natural yoghurt|
|2 spring onions, finely chopped|
|1 head of Little Gem lettuce, leaves separated and chopped|
|For the pitta chips:|
|2 tbsp olive oil|
|½ tsp mild chilli powder|
|Pinch of salt|
|2 large wholemeal pitta breads|
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Rub the pitta breads lightly with water and place directly on the shelf in the oven for 2-3 minutes until puffed up. Remove from the oven and allow to cool for a couple of minutes.
- Once the pittas are cool enough to touch, use a knife to open them up and separate into halves.
- Place the oil, chilli powder and salt into a small bowl and stir to combine. Brush the oil over the rough sides of the pitta bread. Slice into little triangles.
- Place the triangles on a large baking tray, in one even layer.
- Bake in the oven for 8-10 minutes until golden and crisp.
- Cool on a wire rack, then store in an airtight container for up to a week.
- For the tuna salad, combine the tuna, mayonnaise, yoghurt and black pepper in a small bowl and stir together.
- Stack the lettuce leaves into two lunchboxes and top each portion with half of the tuna. Scatter over the spring onions. Divide the pitta chips between two small sealable bags and pack alongside the tuna salad.