Big shout-out to our CSNL HR Manager, Willeke Meijer, for sending this one in and let’s face it, who doesn’t LOVE a crisp sandwich?! Willeke, over to you...
This is a genuine Israeli lunch recipe. The secret is the ribbed chips. They give a salty crunch and tastes delicious.
Chapter 1
Ingredients
- 2 canned tuna in oil
- 2 spring onions
- ½ granny smith, peeled and remove core from the apple
- 8 green olives, seedless
- ½ chili pepper
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- 4 pita sandwiches
- Ribbed chips
Ingredients (to serve 4)
Chapter 1
Method
- Drain the tuna in a sieve. Put the tuna in a bowl and mash this with a fork.
- Cut the spring onions in thin rings. Cut the apple and olives in little pieces.
- Bake the pita breads for a few minutes in the grill.
- Mix the tuna, onions, apple, olives, capers, chili pepper, mayonnaise and mustard and season with salt and pepper.
- Cut the pita sandwiches and fill them with the tuna salad and the chips.
