2020-08-13 / test@t

Pitas with tuna salad

Pita bread is very popular in the Middle East and Mediterranean countries. Inside the pita there is a pocket created by 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 hunger for a long time in the middle of the day.

Ingredients

half a small celery tuber
1 large onion
1 tbsp. l. olive oil
5 green onion feathers
1 celery stalk
8 hard boiled eggs
1 can (250 g) canned tuna
3-4 st. l. mayonnaise
2 tsp dijon mustard
2 tsp lemon juice
1 tsp grated lemon zest
6 pit
lettuce leaves
mugs of tomatoes
freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 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.

Step 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.

Step 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.

Step 4

Drain the oil / liquid from the tuna can. Add fish to salad bowl and stir.

Step 5

Combine mayonnaise, mustard, lemon juice, zest. Pepper. Season the salad. Place lettuce leaves and tomato circles in pita bread and fill with salad.

Cooking time

25m

Servings

Catalog