Middle Eastern Tuna Pockets

Middle Eastern Tuna Pockets

By The Weekly  , ,

May 15, 2016

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  • Prep: 10 mins
  • Yields: 4 Servings


425 g can tuna in oil, drained

400 g can cannellini beans, rinsed

½ cup drained parsley leaves

½ red onion, finely chopped

Finely-grated zest of 1 lemon

4 pita pockets

560 g jar marinated vegetable mix, drained


⅓ cup natural yoghurt

2 tbsps tahini

2 tbsps lemon juice

1 clove garlic

1 tsp crushed ground cumin


1In a large bowl, combine tuna, beans, parsley, onion and zest. Mix well and season to taste.

2To prepare Tahini sauce, mix and stir all ingredients together in a bowl. Season.

3Cut pita pockets in half. Fill with tuna mixture and vegetables. Top each with a drizzle of sauce.

Photo: Bauer/Rob Shaw

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