Harissa Tuna Pitta with Chopped Tabbouleh-style Salad

Ingredients

• 20g (¾oz) red onion, thinly sliced
• Juice of ½ lemon
• 160g (5¾oz) can of tuna in spring water or brine (120g/4¼oz drained weight)
• 2 heaped tbsp Greek yogurt (0% or full-fat)
• 1 tsp harissa paste
• 40g (1½oz) cucumber, finely diced
• Small handful of parsley, chopped
• ¼ avocado, diced
• 1 wholemeal (wholewheat) pitta (about 60g/2¼oz)
• Salt and black pepper, to taste

Instructions

1. Toss the red onion with half the lemon juice and a pinch of salt. Set aside for 5 minutes to soften and mellow.
2. Mix the tuna with the yogurt, harissa and a pinch each of salt and pepper until well combined.
3. Combine the cucumber, parsley, avocado, marinated onion (drained if needed), and salt and pepper to taste, then add the remaining lemon juice to make the chopped tabbouleh-style salad.
4. Toast the pitta lightly, slice it open and stuff with the tuna mixture and salad.
5. Eat straight away while the pitta is warm and the filling is fresh.

Approx. 436 kcal, 43g protein per serving.