Pita Tuna Salad

A salad served in pits is a great chance to wash ten times less dishes or not spend money on a huge number of disposable plates and forks. We suggest you prepare a salad with tuna, because, no matter how much we are told that the best fish is sausage, which we so love to put in salads like Olivier, everyone is deeply convinced that fish is better, healthier in any case.

Ingredients

• 1 can (250 g) tuna in its own juice
• 2 eggs
• 1 avocado
• 1 large, very ripe tomato
• a handful of watercress or radish sprouts
• 1 tbsp. l. lemon juice
• 1 tbsp. l. natural thick yogurt
• salt
• 2 pitas for serving

Directions

1. Hard-boiled eggs, 10 minutes, pour over with cold water, peel and cool.
2. Peel the avocado, remove the pit, cut the flesh into cubes and pour over the lemon juice.
3. Drain the tuna can and mash the flesh with a fork.
4. Scald the tomato with boiling water, remove the skin and seeds, cut the pulp into cubes, and cut the eggs in the same way. Stir all the ingredients, salt.
5. Add watercress or radish sprouts to the salad, season with yogurt.
6. Heat the pitas in a toaster or oven, cut in half and stuff the halves with salad.