Ingredients: (Serves 4)

200g/7oz tinned tuna in oil

8 small tomatoes, quartered

200g/7oz feta cheese, diced

12 black olives

4 leaves Iceberg lettuce, torn into bite sized pieces

4 pitta breads

Juice form ½ lemon

1 tbsp fresh mint, chopped

Freshly ground black pepper

Method:

1. Drain the tuna and keep the oil.

2. Mix the oil with lemon juice, mint and some pepper to make a dressing.

3. In a bowl mix the drained tuna, tomatoes, feta cheese, olives and iceberg lettuce. Stir in the dressing.

4. Place the pitta breads under a hot grill for a minute, then slit open to make a pocket.

5. Fill the pitta breads with the tuna mixture and serve with some green salad.