Preparation Time
10 minutes
Serves
4
Ingredients
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2 eggs
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200g tinned tuna in sunflower oil, drained
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100g tinned sweetcorn, drained
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2 tbsp mayonnaise
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1 tsp white wine vinegar
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4 spring onions, washed and chopped
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Salt and pepper
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A few drops of Tabasco sauce
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A handful of salad cress (optional)
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2 pitta breads
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Put the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for 7–8 minutes. Drain and cool under cold water. Peel the eggs when cold.
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Meanwhile, flake the tuna with a fork and mix with sweetcorn, mayonnaise, white wine vinegar, spring onions, salt and pepper and Tabasco sauce. Roughly chop the hard-boiled eggs and add to the tuna mix with the salad cress (if using), stirring well.
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Cut the pitta breads in half to make 4 pitta pockets, then open them up and divide the mixture equally.
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