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Pitta pockets with tuna and sweetcorn by Annabel Karmel

Pitta pockets with tuna and sweetcorn
  • Serves: 4
  • Preparation time: 10 minutes

Method

  1. Put the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for 7–8 minutes. Drain and cool under cold water. Peel the eggs when cold.
  2. Meanwhile, flake the tuna with a fork and mix with sweetcorn, mayonnaise, white wine vinegar, spring onions, salt and pepper and Tabasco sauce. Roughly chop the hard-boiled eggs and add to the tuna mix with the salad cress (if using), stirring well.
  3. Cut the pitta breads in half to make 4 pitta pockets, then open them up and divide the mixture equally.

More recipes and advice from Annabel Karmel

For lots more lunchbox recipe inspo, head to www.annabelkarmel.com

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