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!

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