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Ingredients
2 tins of tuna in water or brine (240g drained weight) 150g cherry tomatoes ¼ large cucumber ½ red pepper 1 heaped tbsp fresh chopped dill 1 heaped tbsp fresh chopped parsley ½ small red onion 2 large heaped tbsp thick yoghurt 1 tbsp wholegrain mustard (or American) Large handful of pitted Kalamata olives Juice of ½ lemon 60g feta 1 tsp honey Pita breads to serve Salt and black pepper
Method
Dice the vegetables nice and small. Deseed and dice the cucumber, finely dice the red onion, chop the olives roughly and finely chop the dill. Quarter the cherry tomatoes and dice the red pepper. In a bowl, drain and add the tinned tuna. Add yoghurt, lemon and mustard (if using Dijon, use less as it's stronger). Add the cherry tomatoes, onion, cucumber, crumbled feta, red pepper, olives and dill. Season with lots of black pepper, salt to taste (brine tuna will be saltier) and honey. Mix well until combined. Adjust any ingredient to your preference. Stuff into pita breads. Store filling in an airtight container for up to 3 days.
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