Tuna & tomato fattoush
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Ingredients
Method
1
Carefully split each pitta in ½ horizontally with a knife. Mix ½ the oil in a bowl with the dried herbs and a little seasoning. Brush over the cut sides of the pittas, then arrange in a stack and cut through into bitesized pieces. Heat a large frying pan, add ½ the pitta pieces, oiled-sides down, and fry until golden. Stir briefly to crisp, then tip onto a plate and fry the remainder.
2
Flake the tuna into a large bowl and stir in the tomatoes, onion, lemon zest, lettuce and ⅔ of the mint. Mix the remaining 2 tbsp oil with the garlic, lemon juice and seasoning. Add to the bowl. Stir well to thoroughly combine and slightly soften the lettuce.
3
Pile the salad onto plates and serve scattered with the pittas and remaining mint.
