Tuna Porchetta Sandwich

Method

1. Prepare the Greek yogurt sauce: in a bowl, mix 100 g Greek yogurt, a pinch of pepper, a pinch of salt, 1 tsp lemon juice, half a clove of garlic (crushed and germ removed), a pinch of chives, and a tip of a teaspoon of mustard. Stir until smooth.
2. Slice the tuna porchetta into 3–4 mm thick slices.
3. Slice the salad tomato into thin slices (about 2 mm).
4. Cut the Arab bread (pita) in half and open it. Drizzle a little extra virgin olive oil on both inner sides.
5. Assemble the sandwich: place a layer of lettuce on the bottom, then the tuna porchetta slices, then the tomato slices, and finally spread the yogurt sauce on top. Close the sandwich and serve.