Posted: 3 January 2019
1 round wholemeal pitta bread
80g tin tuna in spring water
1 teaspoon mayonnaise (5g)
1 ripe tomato
15g Cheddar cheese
20g baby spinach leaves
salt (optional) and freshly ground black pepper
Toast the pitta bread in the toaster for 1 minute until puffed up, then leave until cool enough to handle and split one side open using a sharp knife or scissors.
Meanwhile, open the can of tuna and drain off the liquid and discard. Put the tuna in a bowl and mix in the mayonnaise. Season lightly with a little salt (optional) and pepper to taste.
Trim and thinly slice the scallion. Cut the tomato into slices and arrange in the split open pitta then fill with the tuna mixture and the scallion. Using a box grater, grate the cheese and then sprinkle on top.
Heat a frying pan over a medium heat and add the filled pitta bread to it. Cook for 1 minute on each side or until the cheese has melted.
Cut the tuna pitta melt in half and arrange on a plate with the spinach leaves to serve.
Once the pitta bread is made wrap in parchment paper and then tin foil and pack in a suitable container for a lunchbox with the spinach in a small separate container alongside. If you want to make it into a melt unwrap the tin foil and cook in the microwave on high for 1 minute or use a sandwich maker if you have access to one.