Quick & Easy

Grilled Tuna & Tomato Flat Breads


Pita pockets filled with a spread of reduced fat cream cheese, chunks of tuna and spinach leaves

Prep time:5 mins

Cook time:2 mins

Serves: 4


  • 4 pita bread pockets, split open
  • 1/2 cup reduced fat cream cheese, softened
  • 425g can John West Tuna in Brine, drained
  • 1/4 cup capers
  • 8 baby spinach leaves
  • 2 tablespoons melted butter
  • Grilled vine ripened tomatoes for serving


Step 1

Spread cream cheese on the inside of each pita pockets.

Step 2

Top cream cheese with drained John West Tuna, capers, and spinach leaves. Gently press top half of pita down onto filling and brush with melted butter.

Step 3

Place each pita pocket under a preheated grill and cook for 1 minute on each side or until browned. Cut each in half and serve.

Tasty Tip!

Sprinkle vine ripened tomatoes generously with sea salt and black pepper and grill with the pockets.

Grilled Tuna  Tomato Flat Breads
Average user rating:
  • 3

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