Tuna and Egg Pitta with Capers

Make tuna and egg pitta with capers, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
1 pitta, about 60 g Wholemeal pitta
80 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
1 large, about 55 g Egg
40 g Greek yogurt, 0% fat (In place of mayonnaise. It binds just as well and is 0.2% fat.)
A teaspoon, chopped Capers
A squeeze Lemon juice
1 stick, about 40 g Celery
40 g Cucumber
30 g Lettuce
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Boil the egg for eight minutes, cool it under the tap, peel and chop it.
2. Fork the tuna with the yogurt, capers, lemon and pepper. Fold the egg through with the celery chopped small.
3. Warm the pitta, split it open, line it with lettuce and cucumber and fill with the tuna.

Contains gluten cereals, milk, eggs, fish and celery.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tuna-egg-caper-pitta

AI-generated images illustrating the recipe.

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