Tuna pesto 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 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.
Watch the video
Share this recipe