A pitta bread is a great and handy vehicle for stuffing with high protein tuna, lettuce and sweetcorn for a lunchbox meal. There are many variations – white, brown, wholemeal, high protein, seeded and flavoured so choose the one that suits you and your tolerability. Likewise they come in many sizes – standard will easily cope with man-sized appetites (and half will usually suffice for a WLS one), so again select the one that suits you. You may prefer to use a small or mini one (or two).
Likewise you can play around with your tuna selection – there are some great handy small size can options now on sale. I like the John West 80 g/3½ oz Infusions range – the chilli and basil flavoured variations do it for me.
Again this recipe serves a normal non-WLS appetite (a WLS one is half that portion in most cases). When served with a honeydew melon and blackberry side dish it it’s a berry good option, and the whole thing can be prepped and packed the night before required … but I’m brambling on …
TUNA MAYO PITTA AND BERRIED TREASURE FRUIT SALAD
75 g/3 oz tuna chunks in spring water, drained or 1 x 80 g/3 oz container John West Infusions tuna (I used
2 tbsp canned sweetcorn kernels, drained
1 tbsp extra light mayonnaise
salt and freshly ground black pepper
1 pitta (I used a wholemeal pitta bread)
2 -3 tbsp shredded lettuce
50 g/2 oz honeydew melon chunks
about 8 blackberries
- Mix the tuna with the sweetcorn, mayonnaise and salt and pepper to taste.
- Halve the pitta and open to make pockets. Divide the tuna between the halves and add the shredded lettuce. Wrap in foil if liked to keep intact.
- To make the fruit salad, mix the melon with the blackberries in a small container. Pack alongside the pittas. Chill and store until required.
WLS PORTION: ½
CALORIES PER PORTION: 302
PROTEIN: 28.6 g
CARBOHYDRATE: 37 g
FAT: 4.3 g
Image courtesy of http://www.tesco.com