Name: Middle Eastern tuna pockets
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 425 gram can tuna in oil, drained; 400 gram can cannellini beans, rinsed, drained; 1 small red onion, finely chopped; 1/2 cup parsley leaves; 1 lemon, finely zested; 4 pita pockets; 560 gram jar marinated vegetable mix, drained; Tahini sauce; 1/3 cup natural yoghurt; 2 tablespoon tahini; 2 tablespoon lemon juice; 1 garlic clove, crushed; 1 teaspoon ground cumin

Middle Eastern tuna pockets

Delicious, healthy and ready in just 15 minutes from prep to plate? This Middle Eastern tuna pockets recipe is a winner! Whip these pockets up for a tasty lunch or enjoy for a light dinner

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

425 gram can tuna in oil, drained

400 gram can cannellini beans, rinsed, drained

1 small red onion, finely chopped

1/2 cup parsley leaves

1 lemon, finely zested

4 pita pockets

560 gram jar marinated vegetable mix, drained

Tahini sauce

1/3 cup natural yoghurt

2 tablespoon tahini

2 tablespoon lemon juice

1 garlic clove, crushed

1 teaspoon ground cumin

Method

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

2.In a small bowl, stir all the tahini sauce ingredients together. Season to taste.

3.Cut the pita pockets in half. Fill with the tuna mixture and vegetables. Top each with a drizzle of sauce. If preferred, wrap the filling in warm tortillas.

Replace tuna with prawns or chopped, pan-fried fish fillets.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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