How to make Nathan Anthony’s spicy tuna pitta
By Ella Walker, PA
“After many trips to London and countless hours spent at the airport, I found myself relying on Joe & The Juice for a quick yet healthy bite to eat,” says food writer Nathan Anthony, of Bored Of Lunch fame. “Their iconic Tunacado sandwich became a favourite of mine, so I’ve had to recreate it for when I crave this sandwich.”
Spicy tuna pitta
Ingredients:
(Makes 2)
300g tinned tuna, drained
80g light mayo
Juice of ½ lemon
1tbsp yellow mustard
Handful of fresh coriander, chopped
3 jalapeños, diced
Dash of hot sauce
2 wholemeal pittas
Salt and pepper, to taste
To serve:
4tsp green pesto
1 tomato, sliced
½ avocado, sliced
Fresh dill (optional)
Method:
In a large bowl, combine the tuna, mayo, lemon juice, mustard, coriander, jalapeños, hot sauce, salt and pepper, giving it a good mix with a fork.
Cut the corners from your pitta to recreate the iconic Joe & The Juice Tunacado look and air-fry for five minutes at 200°C.
Once cooked, slice the pitta in half and add one teaspoon of pesto to each side of the pitta. On one side add your tuna mixture, then top with tomato and avocado slices and some fresh dill, if you like. Pop the other half of the pitta on top to make a sandwich, then wrap it in some greaseproof paper for the full effect.
Bored Of Lunch: Meal Planner by Nathan Anthony is published by Ebury Press. Photography by Dan Jones. Available now
