Pesto And Tuna Dip With Pitta Chips

Heart outline Heart 2 people Clock graphic 20 Min Cutlery circle 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

Step 1

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.

You may also like...