Tuna and Sweetcorn Pitta Pockets

(SERVES 4)

• 4 pitta breads
• 85 g/3 ½ oz/1 small can tuna in brine, drained
• 200 g/7 oz/1 small can sweetcorn (corn,) drained
• 200 g/7 oz/1 small can sweetcorn (corn) drained
• 30 ml/2 tbsp low-calorie mayonnaise
• 15 ml/1 tbsp snipped chives
• Freshly ground black pepper
• Shredded lettuce (optional)

Warm the pittas under the grill (broiler) or in the microwave briefly to puff them up. Split along one edge to form a pocket. Mix the tuna with the sweetcorn, mayonnaise and chives and season to taste with pepper. Spoon into the pitta pockets and shredded lettuce, if liked.