Stuffed Pitta Pockets
By half term most creative lunch impulses have died a dreary day-to-day death and how many peanut butter or Marmite sandwiches can a parent make! 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.
- 5 minutes
- 8 minutes
- Best for
- 2 eggs
- 200g can tuna in oil
- 100g 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
- 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 and 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.