Name: Middle Eastern tuna pockets
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 425 gram can tuna in oil, drained; 400 gram can cannellini beans, rinsed, drained; 1 small red onion, finely chopped; 1/2 cup parsley leaves; 1 lemon, finely zested; 4 pita pockets; 560 gram jar marinated vegetable mix, drained; Tahini sauce; 1/3 cup natural yoghurt; 2 tablespoon tahini; 2 tablespoon lemon juice; 1 garlic clove, crushed; 1 teaspoon ground cumin

Middle Eastern tuna pockets

Delicious, healthy and ready in just 15 minutes from prep to plate? This Middle Eastern tuna pockets recipe is a winner! Whip these pockets up for a tasty lunch or enjoy for a light dinner

Serves 4

Prep

15M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

425 gram can tuna in oil, drained

400 gram can cannellini beans, rinsed, drained

1 small red onion, finely chopped

1/2 cup parsley leaves

1 lemon, finely zested

4 pita pockets

560 gram jar marinated vegetable mix, drained

Tahini sauce

1/3 cup natural yoghurt

2 tablespoon tahini

2 tablespoon lemon juice

1 garlic clove, crushed

1 teaspoon ground cumin

Method

1.In a large bowl, combine the tuna, beans, onion, parsley and zest. Mix well, then season to taste.

2.In a small bowl, stir all the tahini sauce ingredients together. Season to taste.

3.Cut the pita pockets in half. Fill with the tuna mixture and vegetables. Top each with a drizzle of sauce. If preferred, wrap the filling in warm tortillas.

Replace tuna with prawns or chopped, pan-fried fish fillets.

Note

Women's Weekly Food

Ingredients

Method

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