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    Tuna melt pittas

    Super quick and easy to make, these are great for when you need filling up fast. Melted mozzarella makes these pittas even tastier!

    This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.

    • Total time: 15 minutes

    Serves: 4


    1 tin of tuna in spring water
    1/2 tin of sweetcorn in water
    1 small red onion
    4 tbsp light mayonnaise
    3 large handfuls of grated mozzarella
    4 pitta breads

    For the veg sticks:

    2 carrots
    1⁄2 cucumber


    1. Whack the oven on at 200°C.

    2. Drain the tuna and sweetcorn and then add these to a bowl (just 1⁄2 the tin of sweetcorn). Peel the onion and cut it in half, then roughly slice it and add this to the bowl, along with the mayonnaise, grated mozzarella and a bit of pepper. Give it a good stir.

    3. With a knife, cut a slit down the long side of each pitta bread (so it opens like a pocket) and spoon the tuna and sweetcorn mixture inside each pitta. Pop the filled pitta pockets on a baking tray and bake in the hot oven for around 10-12 minutes until the pitta is crisp and the mozzarella is melted and oozing. 

    4. While the pittas are in the oven, get your veg sticks ready. Peel the carrot and then cut this and the cucumber into sticks, about the size of your finger. 

    5. Take the pitta pockets out of the oven and cut each one in half. Pop them on a plate, along with the carrot and cucumber sticks, and tuck in!

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