These vibrant whole-wheat pita pockets are bursting with creamy avocado and protein-rich tuna, offering a satisfying and flavourful meal that feels utterly irresistible. CHECKED
Or cheddar or Emmental, grated or sliced
Cut the whole-wheat pita bread in half and lightly toast it until the exterior is crisp.
Thinly slice or dice the tomato.
Place the avocado in a bowl, add salt, and black pepper, then mash until smooth.
Mix the drained tuna and the prepared tomato into the mashed avocado mixture.
Gently stir the grated or sliced cheese into the tuna mixture, or reserve it to layer inside the pita later.
Carefully fill the toasted pita halves with the tuna and avocado mixture. If you reserved the cheese, layer it on top of the filling inside each half.
If desired, press the filled pita halves in a hot frying pan or a sandwich maker for 1 to 2 minutes to slightly melt the cheese.
For a richer flavour, use tuna packed in olive oil instead of water or brine, but remember to drain it well.
Add a squeeze of lemon juice for brightness, or a pinch of chili flakes if you like a little heat.