Tuna Pitta Melt Recipe


Serves: 1 adult

  • 1 round wholemeal pitta bread
  • 80g tin tuna in spring water
  • 1 teaspoon mayonnaise (or low fat natural yoghurt)
  • 1 spring onion
  • 1 ripe tomato
  • 15g cheddar cheese
  • 20g baby spinach leaves
  • Freshly ground black pepper


  1. Toast the pitta bread in the toaster for 1 minute until puffed up. Then leave until cool enough to handle and split one side open using a sharp knife
  2. Meanwhile open a can of tuna and drain off liquid and discard. Put tuna in a bowl and mix with mayonnaise (or low fat yoghurt). Season lightly with a little pepper to taste
  3. Slice the spring onion, cut tomato into slices and arrange in the split open pitta then fill with the tuna mixture and the spring onion. Using a grater, grate the cheese and add on top.
  4. Heat a frying pan over a medium heat and add the filled pitta bread to it. Cook for 1 minute on each side or until the cheese has melted.
  5. Add a handful of the spinach leaves to the tuna pitta melt and arrange on a plate with the rest of the spinach leaves to serve.
Refer to the Wellness Service