Tuna Pitas

I’m a big fan of tinned tuna for lunch while I’m at uni. Tinned tuna is fairly cheap, tasty and can be the base for many super easy and transportable meals. It’s also one of those super foods – low in carbs, high in protein and high in omega 3 fatty acids. Omega 3 fatty acids help with brain growth and development and reduce inflammation. Sounds good right?

So let me introduce you all to one of my favourite lunch treats – Tuna Pita’s. To make these babies it’s fairly simple. All you need is a small can of tinned tuna (I buy tuna in springwater), a spoonful of light mayonnaise, chopped up cabbage, carrot and red onion and mini pita breads.

First up you’ll want to lightly toast the pita breads and then put them aside to cool, as a guide one tin of tuna will fill two pita’s comfortably. Then in a bowl you’ll want to combine the rest of the ingredients. I usually strain my tuna so that it’s not too watery. When it’s all mixed it will look a bit like a tuna coleslaw. You can then stuff your now cool, lightly toasted pitas with the tuna mixture and voila! I told you it was easy right? If you have extra veges lying about in your kitchen you can add them too – I tend to go for lettuce/ mixed leaves, tomato, capsicum etc. Capers taste delicious mixed in too.

These pitas are so yummy and so so easy, they’re also really filling which is great for if you’re like me and barely have anything that resembles a lunchbreak. Oh and you know that whole annoying soggy thing that sandwiches sometimes do? It’s totally not a thing with these little beauties. Perfect!

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About madicattt

Curator of The Things That Are Good. Sharing the things that stand out in the worlds of theatre, food, beauty and style.
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