Tuna & Egg Salad Pitta Pocket with Herby Yoghurt Dressing
This fresh and tasty pitta pocket is packed full of flavour and easy to make for a quick meal. With tuna, egg and our flavoured couscous it’s high in protein too – great for a satisfying lunch.
Method
Prepare the couscous according to the packet instructions. Allow to cool and fluff with a fork.
Meanwhile, put the parsley and chives in a small food processor and blitz. Add the yoghurt, mustard and a squeeze of lemon juice and blitz again until well combined. Season to taste.
Put the tuna in a bowl and stir in the chopped olives. Season with a little salt and some black pepper and squeeze in a little lemon juice.
Lightly toast or air fry the pitta breads and allow to cool a little. Cut in half and open to make a pocket. Spread some herby yoghurt on the inside of the pitta and fill with lettuce, couscous, tuna, radish and egg slices. Drizzle with more of the dressing to serve.
Ingredients
- 1-2 eggs, hard boiled, sliced
- 1 x packet of Ainsley Sundried Tomato & Garlic Couscous
- shredded romaine or iceberg lettuce
- 1 x tin of good quality tuna, drained, flaked
- 6 black olives, pitted, chopped
- 3 radishes, thinly sliced (optional)
- 2-4 large pitta breads
- large handful of parsley leaves
- 2 tsp snipped chive leaves
- 4 tbsp Greek yoghurt
- 2 tsp Dijon mustard
- ½ lemon, for squeezing