2 x 185g canned canned tuna, drained, from certified sustainable stocks
200g cream cheese or 4 tablespoon mayonnaise
Zest of 1 lemon
2 tablespoon capers, drained and roughly chopped (optional)
3 spring onions, finely chopped
Ground black pepper
2 tomatoes, roughly finely chopped
Pitta crisps or toasted bread squares to accompany
For the Pitta Crisps6 small pittas
50g Butter at room temperature
2 garlic cloves, crushed
Parsley or coriander finely chopped (optional)
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.