Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a rimmed baking tray with parchment paper and spray with cooking spray. Set aside.
Step 2
Rub the pitta breads with a little water and toast in a toaster just until slightly puffed, then use a knife to split into two thin layers.
Step 3
Cut the pittas into wedges. Spray on both sides with cooking spray and season with salt, pepper and a pinch of dried oregano.
Step 4
Bake the pitta chips for 5-6 minutes, then flip over and rotate the tray. Bake for another 4-5 minutes or until crisp and golden brown. Set aside to cool completely.
Step 5
In a bowl, mix together the ricotta, crème fraîche, lemon juice and pesto. Season with a pinch of salt and plenty of black pepper, then gently stir in the John West No Drain Tuna Steak. Serve with the pitta chips for dipping.
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