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Pitta bread is incredibly versatile. You can stuff it with a whole range of different things and make really tasty meals.
I made this for a late lunch today and simply doubled the quantities from the original recipe I had and also added some other bits and pieces to it.
| Pitta Bread With Tuna and Mozarella |
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Recipe type: Main
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2
Pitta bread stuffed with tuna, tomato and onion with mozzarella
Ingredients
- 1 mozzarella ball
- 3 – 4 tomatoes
- 4 pitta bread
- 1 onion (sliced or diced)
- 1 small can of tuna in brine
- Italian herbs to taste
- Black pepper
Instructions
- Preheat the oven to around 180 degrees C
- Slice the mozzarella and put the slices to one side
- Drain the tuna
- Slice and dice the tomatoes and onion and mix with the tuna and herbs.
- Split the pitta bread (if it isn’t already split) and fill with the mix of ingredients
- Top each pitta with a slice or two of mozzarella
- Put in the oven for 15-20 minutes or until the cheese has melted fully
Notes
If you don’t have Italian herbs then mixed herbs or oregano with some black pepper would do as a good substitute
I might have to give this a try tomorrow
Kam
Let me know how you get on with it
I’ve had it a couple of time over the last week and the only problem I’ve had is with some of the pitta breads being awkward to slice open properly when they’re not heated / toasted.
Michele
I couldn’t find any pita bread that day so I used a baguette and made a sort of a warm sandwich out of it. Probably less healthy but a really cool lunch idea
Kam
Well it would be tasty, but it wouldn’t really be the same thing at all
Now I really have to find pitta bread that slices easily before I lose my mind!
Michele
True
. But definitely inspired by your recipe. And I’m sure I’ll be trying other variations of it as well.