Salad served in pitah is an excellent chance to wash ten times less dishes or not to spend money on a huge number of disposable plates and forks. We suggest you prepare a salad with tuna, because, no matter how much they say that the best fish is sausage, which we like to put in salads like Russian salad, everyone are deeply convinced that fish is better, more useful anyway.
1 can (250 g) tuna in own juice
1 large, very ripe tomato
A handful of watercress or radish sprouts
1 tbsp. l lemon juice
1 tbsp. l natural thick yogurt
2 pitas for serving
STEPPED PREPARATION RECIPE
Boil eggs hard-boiled, 10 minutes, cool with cold water, clean and cool.
Peel the avocados, remove the bone, cut the flesh into cubes and pour lemon juice.
Drain the liquid from the tuna can and mash the pulp with a fork.
Scald the tomato with boiling water, remove the skin and seeds, cut the flesh into cubes, also cut the eggs. Stir all the ingredients, salt.
Add to the salad sprouts of cress or radish, season with yogurt.
Pita warm in a toaster or in the oven, cut in half and stuff the halves with salad.