Fish Salad on Pitta Crisps

This is a super quick recipe that can be put together at the last moment. Spoon onto little savoury biscuits or make your own Garlic Pittas if you have the time (see below). You could also try using canned salmon and sardines which work really well too. This combination could be used to fill baked potatoes or as a delicious sandwich filling or open sandwich.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 15 min
Cook time: 15 min

Makes 12 pieces

2×185g canned tuna

Canned Fish

Tuna flakes, sardines, mackerel, anchovies, all great emergency fish for salads, baked potatoes, pasta.

If you have any leftover it’s best not to store the fish in tins. Instead, tip into a plastic container and cover with a lid.

, drained
200g cream cheese or 4 tablespoon mayonnaise

Mayonnaise

Good for sandwiches and dressings

Unopened commercial mayonnaise can be stored on the shelf up to the use by date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
Zest of 1 lemon
2 tablespoon capers, drained and roughly chopped (optional)
3 spring onions, finely chopped
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Ground black pepper
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
2 tomatoes, roughly finely chopped
Pitta crisps or toasted bread squares to accompany

For the Pitta Crisps

6 small pittas
50g Butter

Butter

Unsalted is better for cooking.

Easy spread butter is ideal for sandwiches and toast.

at room temperature
2 garlic cloves, crushed
Parsley

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

or coriander

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

finely chopped (optional)

Instructions

In a bowl mix together the tuna, cream cheese or mayonnaise, lemon zest, capers, spring onions, tomatoes and olives. Use a fork to break up the tuna and lightly combine all the ingredients, the mixture shouldn’t be too sloppy or too over mixed. Taste and season with black pepper.
Arrange a teaspoon of tuna salad onto the pitta crisps (see below) or use toasted squares of bread.

To make the Pitta Crisps

Preheat the oven to 200°C (400°F) mark 6.
Mash the butter, garlic and herbs together in a bowl. Toast the pittas for 2 minutes until they puff up. Split them into two, so you are left with two thin halves.
Spread the butter across each pitta half. Rip them into small pieces and place onto a baking sheet. Lay the pieces onto a baking tray and stick it into the oven for 10-15 minutes or until golden brown.

To freeze ahead: Complete the recipe, cool, pack into an airtight container and freeze for up to 3 months.

To use: Place the Pitta Crisps onto a baking sheet and crisp up in the oven at 180°C (350°F) mark 4 for about 5 minutes.

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