Tuna & tomato fattoush

Name: Tuna & tomato fattoush
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 3 Essential Wholemeal Pittas; 4 tbsp Essential Olive Oil; 1 tsp Cooks' Ingredients Organic Mixed Herbs; 160 g cans Essential Tuna Chunks In Sunflower Oil, drained; 8 loose Essential Tomatoes, roughly chopped into wedges; 1 small red onion, thinly sliced into rings; 1 Essential Lemon, scrubbed, zest, plus 2 tsp juice; 1 Essential Romaine Lettuce Heart, torn into pieces; 25 g pack mint, leaves chopped; 2 clove/s small cloves garlic, finely grated

A fattoush is a salad made with toasted pitta, and a great way to make your greens go further.

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HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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Ingredients

3 Essential Wholemeal Pittas
4 tbsp Essential Olive Oil
1 tsp Cooks' Ingredients Organic Mixed Herbs
2 x 160g cans Essential Tuna Chunks In Sunflower Oil, drained
8 loose Essential Tomatoes, roughly chopped into wedges
1 small red onion, thinly sliced into rings
1 Essential Lemon, scrubbed, zest, plus 2 tsp juice
1 Essential Romaine Lettuce Heart, torn into pieces
25g pack mint, leaves chopped
2 clove/s small cloves garlic, finely grated

Method

Carefully split each pitta in ½ horizontally with a knife. Mix ½ the oil in a bowl with the dried herbs and a little seasoning. Brush over the cut sides of the pittas, then arrange in a stack and cut through into bitesized pieces. Heat a large frying pan, add ½ the pitta pieces, oiled-sides down, and fry until golden. Stir briefly to crisp, then tip onto a plate and fry the remainder.
Flake the tuna into a large bowl and stir in the tomatoes, onion, lemon zest, lettuce and 2/3 of the mint. Mix the remaining 2 tbsp oil with the garlic, lemon juice and seasoning. Add to the bowl. Stir well to thoroughly combine and slightly soften the lettuce.
Pile the salad onto plates and serve scattered with the pittas and remaining mint.

Cook’s tip

Tomatoes taste best at room temperature. Store in the fridge to keep them fresher for longer and avoid wastage, then take them out the morning of the day you plan to cook with them.