Introduction: Channeling a London Snack Habit
Food writer Nathan Anthony, known for his work with Bored Of Lunch, has long relied on quick, flavorful bites during travel. “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,” he says. His homage to that city’s fast, tasty options comes alive in this spicy tuna pitta inspired by the Tunacado sandwich—reimagined as a portable, no-fuss meal you can assemble in minutes. This is a recipe that blends the brightness of citrus with the punch of chili, wrapped in a warm pita for a satisfying bite on the go.
Why This Spicy Tuna Pitta Works
The balance of protein, crunch, and heat makes this dish versatile for lunch, a post-work snack, or a light dinner. Tuna provides lean protein, while a kick from chili paste and fresh herbs keeps things exciting. The pita adds a chewy, comforting element that’s easier to eat on the move than a sandwich with multiple fillings. It’s a nod to city-dwelling food hacks that Nathan Anthony often celebrates in his writing.
Ingredients
- 1 can of tuna in olive oil or water, drained
- 2 tablespoons mayonnaise or Greek yogurt for creaminess
- 1 teaspoon sriracha or a chili paste, adjust to heat
- 1 small celery stalk, finely chopped (optional for crunch)
- 1 tablespoon capers, chopped (optional for briny bite)
- 1–2 tablespoons lemon juice (to brighten)
- Salt and pepper to taste
- 2 whole-wheat pita pockets, warmed
- 1/4 cucumber, thinly sliced
- 1 small tomato, diced
- Handful of fresh parsley or cilantro, chopped
- Iceberg or romaine lettuce for crunch
- Extra chili flakes or hot sauce (optional)
Step-by-Step: How to Assemble Nathan Anthony’s Spicy Tuna Pitta
- Prepare the tuna filling: In a bowl, mix the drained tuna with mayonnaise or yogurt, sriracha, lemon juice, celery, capers (if using), and a pinch of salt and pepper. Taste and adjust heat and acidity.
- Warm the pita: Briefly warm the pita in a dry skillet or toaster for a soft, flexible pocket. This makes it easier to open and fill without tearing.
- Assemble the base: Open each pita and lay down a bed of lettuce. Layer cucumber slices and tomato dice for freshness and crunch.
- Add the tuna: Spoon the spicy tuna mixture into each pita pocket, distributing evenly. The creamy filling should balance the crisp vegetables.
- Finish with herbs: Top with chopped parsley or cilantro for a bright finish. If you like extra heat, sprinkle chili flakes or add a dash of hot sauce.
- Serve and enjoy: This 10-minute recipe travels well and travels smart—perfect for a quick lunch, airport-side meal, or a picnic in the park.
Tips for Customization
• Swap in canned salmon or shredded rotisserie chicken for a non-tuna version.
• Add thinly sliced red onion for sharper bite, or swap lemon for lime for a different citrus note.
• For a vegetarian take, use mashed chickpeas with a dollop of tahini instead of tuna.
Pairing Ideas and Serving Suggestions
Pair these spicy tuna pitta pockets with a cool cucumber yogurt dip or a simple side salad for balance. A cold glass of sparkling water with a squeeze of lime or a light white wine can elevate the meal without overpowering the punchy tuna filling.
About the Inspiration
Nathan Anthony’s approach to quick, flavorful bites mirrors a modern traveler’s need for nourishment that doesn’t slow you down. This spicy tuna pitta captures that ethos: fast, fresh, and flavorful enough to make you feel like you’ve found a secret London snack in your own kitchen.
