4 Servings
Prep Time
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An amazingly fresh-tasting toastie packed with tuna, flavourful greens and olives all sanwiched between fragrant pita bread.


  • 4 large pita breads
  • ⅔ cup green olive dip, plus extra, to serve
  • 60 g baby spinach and beetroot leaf salad mix
  • 1 cup drained roasted red capsicums, chopped
  • 425 g can tuna in oil, drained
  • 125 g feta cheese, sliced
  • 1 tbsp olive oil
  • Lemon wedges, to serve

Preheat a sandwich press. For each toastie, place a piece of bread on a clean work surface. Spread with a quarter of the olive dip. Top with a quarter each of the salad mix, capsicum, tuna and feta. Drizzle with oil. Roll up to enclose filling. Secure with unwaxed kitchen string. Repeat to make 4 in total.


Cook in sandwich press, in batches, for 4 mins or until heated and toasted. Cut in half. Serve with lemon wedges and extra dip.

Photo: Rob Shaw/BauerSyndication.com.au

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