Easy
15'
4
INGREDIENTS
For the tuna salad filling:
1 can of tuna, drained
3 tbsp Mustard & Mayo Sauce Condito
Zest and juice of 1 lemon
Finely chopped vegetables (e.g. celery, bell pepper, spring onion – as preferred)
Salt
Pepper
For the pita pockets:
4 medium tortillas, halved
2 tbsp all-purpose flour
3 tbsp water
Olive oil (for brushing)
White sesame seeds
Black sesame seeds
To serve:
Extra Mustard & Mayo Sauce Condito as a dip
Implementation
Prepare the tuna salad:
In a bowl, combine the drained tuna, Mustard & Mayo Sauce, lemon zest and juice, finely chopped vegetables, salt, and pepper. Mix well until the filling is creamy and evenly combined. Set aside.
Shape the pockets:
Preheat the oven to 200°C (fan setting). In a small bowl, mix the flour and water to create a paste—this will act as a glue for sealing the pockets. Cut each tortilla in half. Take each half, shape it into a cone, and seal the edge with the flour paste using a pastry brush. Fill each cone with about 1 tbsp of the tuna salad mixture. Brush a little more paste along the top edge to seal the cone completely, gently pressing with your fingers.
Bake:
Line a 26×36 cm baking tray with parchment paper. Arrange the filled pockets side by side on the tray. Brush the tops with olive oil and sprinkle with both black and white sesame seeds. Bake for 15 minutes, until golden and crispy. Let them cool for 5 minutes.
Serve:
Add extra Mustard & Mayo Sauce to a small bowl as a dip. Serve the pockets warm or at room temperature alongside the dip.
