Pesto And Tuna Dip With Pitta Chips
20 Min Serves 4
- 2 large wholemeal pitta breads
- Salt and black pepper
- Pinch of dried oregano
- 3 tbsp ricotta
- 3 tbsp reduced fat crème fraîche
- 1 tbsp lemon juice
- 1 tbsp fresh sun-dried tomato pesto
- 1 x 110g tin of John West No Drain Fridge Pot Tuna Steak
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
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.
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.
Cut the pittas into wedges. Spray on both sides with cooking spray and season with salt, pepper and a pinch of dried oregano.
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.
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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