Tuna Provencale Pita Pockets

These are great for lunch or lunchboxes and very healthy. To make them is easy and the end result looks and tastes delicious. A little bit of France in a pocket!

Serves:   2                              Preparation Time:   15 mins



  • 4 small pita breads, wholemeal if you can get them
  • 225 grams/8 oz of tuna in spring water or oil (try to avoid brine)
  • 10 cm/4 inch piece of cucumber, peeled and diced
  • 1 small crisp lettuce, such as Little Gem or Sweet Romaine, shredded
  • 1 red or green capsicum(pepper), diced
  • 2 tomatoes, diced
  • 2 tbsp mayonnaise
  • 6 black pitted olives, chopped (optional)



Drain the liquid from the tuna and break up into a bowl. Add the peppers, tomatoes and cucumber. Put the mayonnaise into the mixture and stir thoroughly to combine all the ingredients. Do not mash the tuna, try to leave it a little ‘chunky’.


Heat the pita breads (2 at a time) in the microwave for about 20 seconds, or until they are beginning to puff up. Remove and leave to cool.


Once cool enough to handle, put the tip of a sharp knife into one end of the pita and slice around half of it, leaving the bottom intact. The pitta breads should open up without too much effort . Try not to split the bread.


Fill the bottom of the pita with lettuce, and then top with the tuna mix. Add the chopped olives, if required.

Download a printable version here