Tuna & Egg Stuffed Pita Pockets

10 10 462
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 2
Tuna & Egg Stuffed Pita Pockets
Health Highlights
Quick and filling lunch ready in less than 10 minutes.


1 can drained White tuna, canned in water, drained
1/2 cup Sweet corn, canned, drained
1 avocado(s) Avocado (mashed, or avocado oil mayonnaise)
1 tsp White wine vinegar
4 stalk(s) Green onion (chopped)
1 pinch Salt and pepper
2 drop Tabasco sauce (as desired)
2 large egg Egg, hard boiled
1/4 cup Garden cress (or sprouts of choice)
2 small pita Pita bread, whole-wheat


1. Mix tuna, sweetcorn, avocado mash, white wine vinegar, green onion, salt and pepper and the tabasco sauce.


2. Roughly chop the hard-boiled eggs and add to the tuna mix with the garden cress or sprouts, stirring well.


3. Cut the pita breads in half to give 4 pitta pockets and divide the mixture between them. Enjoy!


Quick Tips:

Pre-prep hard-boiled eggs in advance for quick lunches.

Nutritional Highlights:


High in omega 3 fatty acids both, DHA and EPA which are excellent for brain health and inflammation. However, tuna can be high in mercury as well. Consume 1-2 times per week only and avoid during pregnancy/ breastfeeding.


Loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat soluble vitamins A, D, E and K.

Nutrition Facts

Per Portion

Calories 462
Calories from fat 219
Calories from saturated fat 41
Total Fat 24.3 g
Saturated Fat 4.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 12.8 g
Cholesterol 221 mg
Sodium 634 mg
Potassium 993 mg
Total Carbohydrate 34 g
Dietary Fiber 10.3 g
Sugars 4.5 g
Protein 32 g

Dietary servings

Per Portion

Grain 0.8
Meat 1.1
Meat Alternative 0.5
Vegetables 2.1

Energy sources


Meal Type(s)