DIY Tuna Salad Pitas
pick 'n' mix toppings: coconut, hazelnuts, cucumber, carrots & more!3.5(48)
Calories
:Â
850 kcalProtein
:Â
25.5g proteinTotal
:Â
35 minutesDifficulty
:Â
EasyFamily
Allergens:
- Tarwe
- Hazelnoten
- Vis
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Pita bread originates from the Middle East, and has been baked for thousands of years. When baked, it puffs up, creating a unique airtight pouch perfect for filling with delicious ingredients and flavours!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 unit
Carrot
½ unit
Red onion
2 unit
Pita bread
(Contains: Tarwe)
10 g
Hazelnuts
(Contains: Hazelnoten May be present: Pinda's, Noten, Sesamzaad)
1 can
Skipjack tuna in sunflower oil
(Contains: Vis)
½ unit
Tomato
¼ unit
Persian cucumber
5 g
Desiccated coconut
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
2 tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3556 kJ
Calories850 kcal
Fat50.8 g
Saturated Fat8.7 g
Carbohydrate70.7 g
Sugar19.9 g
Dietary Fiber12.2 g
Protein25.5 g
Salt2.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Pan with Lid
•Bowl
•Baking Sheet with Baking Paper
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 220°C and boil plenty of water in a pot or saucepan.
- Halve the carrots lengthways, or cut any larger ones into quarters.
- Boil the carrots for 5 minutes, covered, then drain and set aside.
- In the meantime, chop the onion. Drain the tuna.
2
- Transfer the carrots and the onion to a parchment-lined baking sheet (see Tip).
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 15 - 20 minutes.
- In a bowl, combine the tuna with the mayonnaise and the white wine vinegar. Season to taste with salt and pepper.
Tip: if preferred, roast the onions separately or fry them.
3
- Heat the pitas in the oven for 5 minutes (or use a toaster).
- Roughly chop the hazelnuts.
- Heat a clean frying pan over high heat. Toast the hazelnuts until evenly browned, then remove from the pan and set aside.
- Toast the desiccated coconut in the same pan until golden-brown. Remove from the pan and set aside.
4
- Dice the cucumber and the tomato.
- Serve all the elements separately at the table: the vegetables, hazelnuts, desiccated coconut, tuna salad and pitas.
- Allow everyone to build their own pitas as preferred.
