200g can tuna
4 tbs mayonnaise
50g cheddar
generous pinch paprika (hot?) or cayenne etc
2 pitta breads
optional half bunch spring onions
Method
Defrost the pittas if necessary.
Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with (the optional spring onions if using and) mayonnaise. Season with salt and plenty of freshly ground black pepper.
Open the pittas and then spread the tuna mixture on one half, right up to the edges. Scatter over the cheese and paprika/cayenne and put back under the grill until the cheese is bubbling.
Turn off the grill and briefly reunite the two halves of pitta bread in the still hot oven.