Tuna and Egg Pitta with Capers
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Yogurt in place of mayonnaise is where the difference sits between this and a shop tuna sandwich. The tuna and egg are the same.
Capers are salty enough that the filling wants no extra salt.

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