Pitas with tuna salad

Fish 175 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Pitas with tuna salad
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 25
  • Calories: -
  • Difficulty: Easy
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Pitas are very popular in the Middle East and Mediterranean countries. Inside the pita there is a pocket created by the steam from baking, which is so great to stuff. We decided to stuff the pitas with tuna salad - this is a win-win option that both children and adults love. One such pita is enough to satisfy your hunger for a long time in the middle of the day.

Ingredients

Directions

  1. Cut the celery tuber into 2-3 pieces and boil in boiling water until half cooked. The tuber should become softer, but not boiled. Remove the pan from heat. Take out the celery, save the broth.
  2. Peel the onion and cut into half rings. Heat a skillet with olive oil and sauté the onion over high heat, 2 minutes. Reduce heat to medium. Add 50-60 ml of broth and finely chopped green onions and simmer, 3-4 minutes. Remove from heat and cool.
  3. Cut all the celery into short strips. Peel the eggs and cut into cubes. Place the eggs, all the celery, and the onions in a bowl.
  4. Drain the oil / liquid from the tuna can. Add fish to salad bowl and stir.
  5. Combine mayonnaise, mustard, lemon juice, zest. Pepper. Season the salad. Place lettuce leaves and tomato circles in pita bread and fill with lettuce.

Pitas with tuna salad



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 25
  • Calories: -
  • Difficulty: Easy

Pitas are very popular in the Middle East and Mediterranean countries. Inside the pita there is a pocket created by the steam from baking, which is so great to stuff. We decided to stuff the pitas with tuna salad - this is a win-win option that both children and adults love. One such pita is enough to satisfy your hunger for a long time in the middle of the day.

Ingredients

Directions

  1. Cut the celery tuber into 2-3 pieces and boil in boiling water until half cooked. The tuber should become softer, but not boiled. Remove the pan from heat. Take out the celery, save the broth.
  2. Peel the onion and cut into half rings. Heat a skillet with olive oil and sauté the onion over high heat, 2 minutes. Reduce heat to medium. Add 50-60 ml of broth and finely chopped green onions and simmer, 3-4 minutes. Remove from heat and cool.
  3. Cut all the celery into short strips. Peel the eggs and cut into cubes. Place the eggs, all the celery, and the onions in a bowl.
  4. Drain the oil / liquid from the tuna can. Add fish to salad bowl and stir.
  5. Combine mayonnaise, mustard, lemon juice, zest. Pepper. Season the salad. Place lettuce leaves and tomato circles in pita bread and fill with lettuce.

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