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Fish Pitas and Turkish Style Tuna Salad with Pita Chips

30 mins
Prep 15 Mins + Cook 15 Mins
Serves 2
16 ingredients


1 pack
Sealord classic crumb fish bites
Pita breads (medium)
1/2 cup
4 cups
Cos lettuce (shredded)
Large tomato (chopped)
4 tbsp
Pitted kalamata olives (sliced)
2 tbsp
Olive oil
Cucumber (chopped)
95g can Sealord smoked flavour tuna
1/4 tsp
3/4 cup
Plain greek style yoghurt
1 tbsp
Olive oil
1 tbsp
Fresh mint or dill (chopped)
Clove garlic (crushed)


Step 1 of 2

Fish Pitas

Heat the oven to 200 degrees fan bake. Place the Sealord Classic Crumb Hoki Bites onto a baking tray and bake for 7 minutes on each side until the fish is cooked.

Meanwhile make the Tzatziki. Cut the cucumber in half lengthwise and remove the seeds. Grate the cucumber on a coarse grater, then place into a sieve, sprinkle with salt and leave to drain for 10 minutes. Press with a spoon to remove excess moisture then place drained cucumber into a bowl with the yoghurt, olive oil, mint or dill and garlic. Mix to combine then set aside.

Open each pita pocket and spread some hummus on the inside surface. Fill with lettuce, tomato and fish bites. Top with Tzatziki and olives. Serve immediately.

Step 2 of 2

Tuna Salad

Preheat the oven to 180 degrees fan bake.

Cut each pita bread into 6 wedges. Place onto a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 15 minutes until crisp and golden. Place the lettuce, cucumber, tomatoes and olives. In a medium bowl and gently combine.

To serve, layer the pita crisps onto plates. Top with salad and Sealord Smoked Flavour Tuna. Dollop the hummus and Tzatziki over the top. Garnish with dill or mint if desired.

Nutritional Information

*Nutrition figures are averages only
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