Pitta pockets with tuna and sweetcorn by Annabel Karmel

Pitta pockets with tuna and sweetcorn

by Annabel Karmel |

Preparation Time

10 minutes




  • 2 eggs

  • 200g tinned tuna in sunflower oil, drained

  • 100g tinned sweetcorn, drained

  • 2 tbsp mayonnaise

  • 1 tsp white wine vinegar

  • 4 spring onions, washed and chopped

  • Salt and pepper

  • A few drops of Tabasco sauce

  • A handful of salad cress (optional)

  • 2 pitta breads

  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

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