Fish Salad on Pitta Crisps Recipe at MyDish

Fish Salad on Pitta Crisps

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Method

  • 1. In a bowl mix together the tuna, cream cheese or mayonnaise, lemon zest, capers, spring onions, tomatoes and olives.
  • 2. Use a fork to break up the tuna and lightly combine all the ingredients, the mixture shouldn’t be too sloppy or too over mixed.
  • 3. Taste and season with black pepper.
  • 4. Arrange a teaspoon of tuna salad onto the pitta crisps or use toasted squares of bread.

  • TO MAKE PITTA CRISPS

  • 1. Preheat the oven to 200°C (400°F) mark 6.
  • 2. Mash the butter, garlic and herbs together in a bowl. 3. Toast the pittas for 2 minutes until they puff up.
  • 3. Split them into two, so you are left with two thin halves.
  • 4. Spread the butter across each pitta half.
  • 5. Rip them into small pieces and place onto a baking sheet. L
  • 6. ay the pieces onto a baking tray and stick it into the oven for 10-15 minutes or until golden brown.

    • Tips

    • This is a super quick recipe that can be put together at the last moment. Spoon onto little savoury biscuits or make your own Garlic Pittas if you have the time (see below). You could also try using canned salmon and sardines which work really well too. This combination could be used to fill baked potatoes or as a delicious sandwich filling or open sandwich.

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    Ingredients

    • 2 (185g) tins tuna , drained
    • 200g cream cheese or 4 tablespoon mayonnaise
    • 1 lemon Zest
    • 2 tablespoon capers, drained and roughly chopped (optional)
    • 3 spring onions, finely chopped
    • To taste Salt
    • To taste round black pepper
    • 2 tomatoes roughly finely chopped
    •  
    • FOR THE PITTA CRISPS
    • 6 small pittas
    • 50g Butter at room temperature
    • 2 garlic cloves, crushed
    • To taste Parsley or coriander finely chopped (optional)

    By Views 676  Added Mon Aug 23 2010


    This is a super quick recipe that can be put together at the last moment

     

    By Caroline Marson - Cookery advisor Read More