06 March 2014

Wholemeal Pita Bread with Turkish-inspired Tuna Salad

After baking my very own wholemeal pita bread, I also made pita bread pocket sandwich (besides Fattoush salad). Instead of the usual chicken or tuna mayo filling, I decided to go for some middle-east flavours.

This tuna salad was inspired by the Kiymali Pide (Turkish ground beef pita) which I tried for AFF West Asia back in Dec. Basically I took most of the ingredients and seasonings (except beef and egg) and added them into a can of tuna.

I love the combination of tuna, tomato, onion and parsley, flavoured with olive oil, paprika, black pepper, sea salt and lemon juice. The usual fishy taste of tuna was musked by the sourness of tomato and lemon juice and the aromas of parsley and onion complimented the overall taste. In terms of texture - slightly crispy pita bread (lightly toasted) with chewy interior, coupled with juiciness of the tuna and tomato and crunchiness of the onions and romaine lettuce. Yum yum! It was so light and refreshing that I had the pita sandwich for two days in a row!

Wholemeal Pita Bread with Turkish-inspired Tuna Salad Filling
(makes 4 small pita sandwich)

  • 1 can of tuna (in water), drain and remove as much water as possible
  • 1 tomato, seeds removed, diced
  • 1 red onion, diced
  • 2 stalks of fresh parsley, chopped
  • 1/4 tsp paprika
  • Pinch of sea salt, more to taste
  • Juice from half a lemon, more to taste
  • Dash of black pepper, more to taste
  • 4 leaves of romaine lettuce
  • 2 pita bread, cut into halves to get 4 pita pockets
  1. Combine tuna, tomato, red onion and parsley, add paprika, sea salt, lemon juice and black pepper. Toss well to combine. Adjust seasonings according to taste.
  2. Lightly toast each pita pocket. Open up pita pocket, stuff a leave of romaine lettuce inside the pocket, followed by tuna salad filling.
  3. Serve with more greens on the side or on its own.

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