Tuna pitta

Ingredients

For the pittas

• 375g plain flour
• 7g dried yeast
• A pinch of salt

For the pickled onions

• 2 red onions, thinly sliced
• 150ml cider vinegar
• 1 tsp salt
• 1 tsp sugar

For the tuna

• 2 tins of tuna
• 1 tbsp red pepper jelly
• A pinch of sumac
• A handful of chopped chives

Method

You can knead the dough by hand or machine. Mix together the dry ingredients plus 250ml warm water then knead for around 8 mins until a smooth dough is formed.

Cover the bowl with cling film or a wet towel and leave for 1-2 hours, until the dough has doubled in size.

Meanwhile, make the pickled onions. Dissolve the salt and sugar in the vinegar and pour over the sliced onions. Leave for 1 hour.

When you’re ready to cook, knock the air out of the dough and shape into eight even balls. Dust your worksurface and roll out with a rolling pin.

Bake in the oven at 250C for around 2-3 mins, until they puff up.

Open the tuna and drain some of the oil into a jug. Top the tuna with the Pimento Hill jelly, then slide the tins into the oven until the contents are bubbling and slightly charred.

Dollop the tuna onto each pitta, mix the sumac through the pickled onions and pop on top. Garnish with some chives and a little of the oil from the tuna, season with a pinch of salt, then get stuck in.

Image: Stuart Ovenden