Indian Tuna Pitta Pockets
An exotic burst of fresh flavours perfect for lunch!
2 80g cans of cumin and coriander infused tuna
2 large wholemeal pittas grilled, cut lengthways in half and opened
A large handful of rocket
Half a royal gala apple, thinly sliced
Half a small red onion, finely diced
2 teaspoons of shop bought mango chutney
2 tablespoons of natural yoghurt
1 teaspoon of shop bought mint sauce
Place the rocket, sliced apple and red onion in a mixing bowl.
Scatter over the infused cumin and coriander tuna and gently toss to mix the tuna and its dressing with the salad.
Put to one side.
In a small bowl mix the yoghurt and mint sauce and put to one side.
Take the warm pittas and spread inside a little mango chutney. Fill carefully with the tuna salad.
Top with the minty yoghurt sauce and enjoy!
