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.”

Ingredients:(Makes 2)

300g tinned tuna, drained80g light mayoJuice of ½ lemon1tbsp yellow mustardHandful of fresh coriander, chopped3 jalapeños, dicedDash of hot sauce2 wholemeal pittasSalt and pepper, to taste

To serve:

4tsp green pesto1 tomato, sliced½ avocado, slicedFresh 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