Pitta bread is incredibly versatile. You can stuff it with a whole range of different things and make really tasty meals.
I made this for a late lunch today and simply doubled the quantities from the original recipe I had and also added some other bits and pieces to it.
Pitta Bread With Tuna and Mozarella
Pitta bread stuffed with tuna, tomato and onion with mozzarella
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Ingredients
- 1 mozzarella ball
- 3 - 4 to matoes
- 4 pitta bread
- 1 onion sliced or diced
- 1 small can of tuna in brine
- 1 tbsp Italian herbs to taste
- 1 tsp Black pepper
Instructions
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Preheat the oven to around 180 degrees C
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Slice the mozzarella and put the slices to one side
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Drain the tuna
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Slice and dice the tomatoes and onion and mix with the tuna and herbs.
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Split the pitta bread (if it isn't already split) and fill with the mix of ingredients
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Top each pitta with a slice or two of mozzarella
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Put in the oven for 15-20 minutes or until the cheese has melted fully
Recipe Notes
If you don't have Italian herbs then mixed herbs or oregano with some black pepper would do as a good substitute
I might have to give this a try tomorrow 🙂
Kam
Let me know how you get on with it 🙂
I’ve had it a couple of time over the last week and the only problem I’ve had is with some of the pitta breads being awkward to slice open properly when they’re not heated / toasted.
Michele
I couldn’t find any pita bread that day so I used a baguette and made a sort of a warm sandwich out of it. Probably less healthy but a really cool lunch idea 🙂
Kam
Well it would be tasty, but it wouldn’t really be the same thing at all 🙂
Now I really have to find pitta bread that slices easily before I lose my mind!
Michele
True :). But definitely inspired by your recipe. And I’m sure I’ll be trying other variations of it as well.