Tuna & Egg Salad Pitta Pocket with Herby Yoghurt Dressing
Tasty tuna and egg salad pitta pocket with herby yoghurt dressing—high in protein and perfect for a satisfying lunch. Easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Food processor
- Air fryer
- Toaster
- Saucepan
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Stove
Ingredients
- 1-2 eggs, hard boiled, sliced
- 1 x packet of Ainsley Sundried Tomato & Garlic Couscous
- shredded romaine or iceberg lettuce
- 1 x tin of good quality tuna, drained, flaked
- 6 black olives, pitted, chopped
- 3 radishes, thinly sliced (optional)
- 2-4 large pitta breads
- large handful of parsley leaves
- 2 tsp snipped chive leaves
- 4 tbsp Greek yoghurt
- 2 tsp Dijon mustard
- ½ lemon, for squeezing
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