Tuna and spring onion pitta

Tuna and spring onion pitta

From Pasta to Pancakes
Claire Peters

Sandwiches are probably the most common item found in a lunchbox, and they are great. I love fiddling around with the fillings and even the breads. Normal bread is great, but rolls, wraps and pitta are also very delicious and it’s good to keep changing your sandwich so you don’t get bored. I always have wraps in my cupboard as they are healthy for lunch, and then in the evening transform into fajitas, another firm favourite.


Quantity Ingredient
200g canned tuna in brine
1 spring onion, chopped
1 tablespoon mayonnaise
1 tablespoon tomato ketchup
1 medium tomato, chopped
1-2 pitta breads
2-4 lettuce leaves


  1. Drain the liquid out of your tin of tuna. Most tins of tuna are sold in brine, salt water or oil. I always get the one in brine as it’s the healthiest and tastiest.
  2. Mix the tuna, spring onion, mayonnaise, ketchup and tomato. Taste and season with salt and pepper.
  3. Toast your pitta.
  4. Fill it with your tuna filling and then add a few lettuce leaves.


  • I was on holiday with a friend a few years ago, and when she made her picnic lunches for the beach she always put ketchup in her tuna sandwiches. I thought that was pretty odd at first but tried it and I have never looked back. Amazing...

Optional extras:

  • Capers, chopped chives.

Serving suggestions:

  • You could fill your lunchbox with delicious treats such as crisps, a chocolate bar, and a mix of chopped carrots, cucumber and celery.


  • Any extra filling will keep in the fridge for 1–2 days and would be delicious in a jacket potato.
student cooking
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