The finished recipe. Tuna and Egg Pitta with CapersIngredients 1 to 6. 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 juiceIngredients 7 to 10. 1 stick, about 40 g Celery. 40 g Cucumber. 30 g Lettuce. To taste Black pepperStep 1. Boil the egg for eight minutes, cool it under the tap, peel and chop it.Step 2. Fork the tuna with the yogurt, capers, lemon and pepper. Fold the egg through with the celery chopped small.Step 3. Warm the pitta, split it open, line it with lettuce and cucumber and fill with the tuna.
Fuel8
