Tuna melt pittas with rainbow salad recipe
Make lunchtime fun and healthy with these tuna melt pittas. Wholemeal pittas are topped with tuna and cheese. Bake until the cheese has melted and the bread is golden and serve with a vibrant rainbow salad. The kids will love this.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 361 calories / serving
Ingredients
- 50g Grower’s Harvest frozen garden peas
- 145g Tesco tuna chunks in spring water, drained
- 2 tbsp Creamfields low-fat natural yogurt
- 2 wholemeal pittas
- 40g Creamfields mature white cheddar, grated
- 1 spring onion, finely sliced
For the rainbow salad
- ¼ red pepper, thinly sliced
- 1 carrot, coarsely grated
- ¼ iceberg lettuce, finely sliced
- ¼ cucumber, thinly sliced
- ½ lemon, juiced
Each serving contains
- Energy
- 1515kJ 361.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 35.4gProtein 28.9gFibre 10.1g
Method
- Preheat the grill to medium.
- Cook the peas in boiling water for 2 mins, drain well. Mix together the tuna, yogurt and peas. Season with freshly ground black pepper.
- Lightly toast the pitta breads.
- Spoon the tuna mix between the pittas, spreading evenly over one side, then top with the grated cheese and spring onion.
- Place on a baking sheet, then grill for 3-5 mins until the cheese has melted and the tuna is warmed through.
- Meanwhile, toss together the pepper, carrot, lettuce, cucumber and lemon. Serve the tuna pittas with the rainbow salad.
- See more Easy recipes for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
