With such a delicious mix of ingredients, you won’t even think of take-out with these healthy pita pockets filled with tuna and tzatziki!
SERVES 4 // COOKING TIME 25 min
1 tin tuna chunks, drained
Salt and pepper
1 tbsp olive oil
½ cup cucumber
½ cup plain yoghurt
4 wholewheat pitas
2 cups mixed salad leaves
1 large tomato, sliced
1 red onion, sliced into thin rings
1 lemon, cut into wedges
1. Season the tuna with salt and pepper, then add the olive oil and lightly mix.
2. Grate the cucumber and allow to drain for 10 minutes. Mix the cucumber with yoghurt, salt and pepper to make the tzatziki.
3. To assemble, lightly toast each pita in a sandwich press or dry frying pan. Cut a pocket into the pita and add a layer of the salad leaves. Follow with tomato, red onion, tuna and tzatziki. Add a squeeze of lemon for serving.
Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za