The PitaCado
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.
Ingredients
fresh basil5 g
avocado0.5 whole
tomato0.5 whole
salt1 pinch
black pepper1 pinch
wholemeal pita bread1 whole
tuna chunks in spring water1 tin
Instructions
Chef's Tips
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.
You can add some grated cheese and toast the pita at the end for 1-2 minutes.
Prepare Pita Bread
Take the wholemeal pita bread and cut each piece in half. Lightly toast the pita halves until the exterior becomes slightly crisp.
Prepare Tomato and Basil
Finely slice or dice the fresh tomato. Separately, wash the fresh basil and finely chop it.
Prepare Avocado Filling Base
Take half of the avocado, remove the stone, and place the flesh into a small bowl. Season with salt and black pepper, then mash the avocado until it is smooth.
Drain Tuna
Thoroughly drain the tuna chunks that were preserved in spring water.
Combine Filling Ingredients
Add the drained tuna, the prepared tomato, and the chopped basil to the bowl containing the mashed avocado. Gently stir all the ingredients together to create the filling.
Fill and Top Pita Pockets
Carefully fill each toasted wholemeal pita half generously with the tuna and avocado mixture. Serve immediately, and enjoy!
