Spicy Tuna & Avocado Sourdough Pitta Toastie With Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a little water in a kettle

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Add the chopped chilli to a bowl with half your cider vinegar (you'll use the rest later!) and a pinch of salt and sugar

Add a splash of boiled water, stir it all together and set aside to pickle – these are your pickled chillies

Peel and finely dice your red onion[s]

Combine half your mayo (you'll use the rest later!) and your traditional Italian pesto in a bowl – this is your pesto mayo

Drain your tuna

Add the drained tuna to a bowl with the diced onion, remaining mayo and a pinch of salt and pepper

Add the pickled chilli (can't handle the heat? Go easy!) with 1/2 tsp per person pickling liquid and mix it all together – this is your spicy tuna filling

Slice open the top of your sourdough pitta[s] and spread the pesto mayo on the base of the slice pitta[s] and then top with the spicy tuna filling and spread evenly with the back of a spoon – these are your tuna pitta[s]

Add the tuna pitta[s] to a baking paper-lined baking tray (or two!) and place a second baking tray on top to weigh them down slightly, then put the stacked baking tray[s] in the oven for 12-15 min or until the pittas are golden – this is your spicy tuna pitta toastie

Meanwhile, slice your tomato[es] into rounds

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Wash your salad, then pat dry with kitchen paper

Once golden, remove the pitta toastie[s] from the oven and carefully open it up

Add the tomatoes rounds and sliced avocado to the pitta toastie[s] and drizzle with your sriracha (not a fan of spice? Just add a little!)

Close the pitta and press down firmly – this is your spicy tuna & avocado sourdough pitta toastie