• 1 whole wheat pita (with pocket)

• 1 can wild pink salmon

• 2 tbsp extra virgin olive oil

• 1/4 cup pitted kalamate olives, chopped

• 1 small shallet, minced

• handful crumbled feta cheese

• freshly ground pepper and salt to taste

Drain the can of salmon then transfer the meat to a small bowl, Add the olive oil, olives, shallot, cheese and mix until combined ( Be careful not to mash the ingredients to much as it will affect the integrity of the texture). Add salt and pepper to taste. Cut the pita round in half then carefully pry open the pockets, keeping the dough in tact. Scoop half of the tuna mixture into one pita pocket then place the remainder in the other. Enjoy immediately or pack in a lunch for a tasty midday meal.