| 1 pack | Sealord classic crumb fish bites |
| 4 |
Pita breads (medium)
|
| 1/2 cup |
Hummus
|
| 4 cups | Cos lettuce (shredded) |
| 2 | Large tomato (chopped) |
| 4 tbsp | Pitted kalamata olives (sliced) |
| 2 tbsp | Olive oil |
| 1/2 | Cucumber (chopped) |
| 2 | 95g can Sealord smoked flavour tuna |
| 1/2 | Cucumber |
| 1/4 tsp | Salt |
| 3/4 cup | Plain greek style yoghurt |
| 1 tbsp | Olive oil |
| 1 tbsp | Fresh mint or dill (chopped) |
| 1 | Clove garlic (crushed) |
Fish Pitas
Heat the oven to 200 degrees fan bake. Place the Sealord Classic Crumb Hoki Bites onto a baking tray and bake for 7 minutes on each side until the fish is cooked.
Meanwhile make the Tzatziki. Cut the cucumber in half lengthwise and remove the seeds. Grate the cucumber on a coarse grater, then place into a sieve, sprinkle with salt and leave to drain for 10 minutes. Press with a spoon to remove excess moisture then place drained cucumber into a bowl with the yoghurt, olive oil, mint or dill and garlic. Mix to combine then set aside.
Open each pita pocket and spread some hummus on the inside surface. Fill with lettuce, tomato and fish bites. Top with Tzatziki and olives. Serve immediately.
Tuna Salad
Preheat the oven to 180 degrees fan bake.
Cut each pita bread into 6 wedges. Place onto a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 15 minutes until crisp and golden. Place the lettuce, cucumber, tomatoes and olives. In a medium bowl and gently combine.
To serve, layer the pita crisps onto plates. Top with salad and Sealord Smoked Flavour Tuna. Dollop the hummus and Tzatziki over the top. Garnish with dill or mint if desired.
per serving | per 100g | |
|---|---|---|
Energy | ||
Protein | ||
Carbs | ||
Fats |
*Nutrition figures are averages only
