Popper: pita bread with tuna 2-4 yrs

Cut the to celebrate.

Scoop the tuna with the oil in a bowl and loosen with a fork.

Let the corn kernels drain. Cut the pickle into small cubes, chop the shallot and finely chop the basil leaves.

Mix the tuna with the to, shallot, corn kernels, gherkin and the basil in a bowl. Add the lemon juice and season with salt and salt.

Roast the buns golden brown. Let it cool slightly and cut half in. Push open and fill with the tuna salad.