Tuna Waldorf pitta pockets

Serves 2

7 pp per serving 

It might look a bit anaemic... But it tastes lovely and is quick to prepare. 

Ingredients

4 shelled walnut halves

Tin tuna in spring water

1/2 apple, unpeeled and grated

1 small celery stick, chopped finely

25g red cabbage, shredded

2 wholemeal pitta bread

2 lettuce leaves, chopped

For the dressing

2 tbsps fat free fromage frais

1 tbsp extra light mayo

1 tbsp lemon juice

Salt & pepper

Method

1. Chop the walnuts. Put the tuna, apple, celery, walnut and red cabbage in a bowl. Mix together all the dressing ingredients and season, add to the tuna mix. 

2. Lightly toast the pitta, slit along the side and open. Line each pitta with the lettuce and spoon in the tuna mix.