Lunch Box - Stuffed Pitta Pockets


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With three children, I know the daily grind. How many peanut butter or Marmite sandwiches can a parent make? By half term most creative lunch impulses have died a dreary day-to-day death. Stuffed pitta pockets with a nutritious filling make a nice change from an ordinary sandwich for your child’s lunchbox -try this tasty tuna mix which can be made up the night before.
 

 

 

 

Give pure fruit juice or water. Some juice drinks contain as little as 6% juice but a lot of sugar - sometimes 5 teaspoons in a single carton so look at the label before buying. Fresh fruit smoothies are full of vitamins and probiotic Mini Yoghurt drinks are good too

  

Ingredients

2 eggs
200g can tuna in oil
100g (4 oz) sweetcorn
2 tbsp mayonnaise
1 tsp white wine vinegar
4 spring onions, chopped
salt and freshly ground black pepper
a few drops Tabasco sauce
salad cress (optional)
2 pitta breads

 

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.

 

Information

MAKES 2 PORTIONS
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