Tuna aïoli on pita bread

Preparation

• 1 Heat a dash of oil in the pan and fry the tomatoes over a medium-high heat for a couple of minutes.
  Remove from the pan, sprinkle with salt and white pepper and set aside.
  Fry the bacon until crispy (in the same pan). Leave to drain on kitchen paper on a plate.
• 2 Lightly toast the pitta bread in a toaster or under the grill (in a pan), then split in half horizontally.
  Halve the avocados and remove the stones. Scoop out the flesh with a spoon, cut into slices and drizzle with lemon juice.
  Chop the garlic cloves.
• 3 Using a pestle and mortar, crush the garlic cloves, sea salt, white pepper, 1 tbsp olive oil and 2 slices of toasted bread.
  Fold in the mayonnaise.
  Purée the tuna with a fork in a bowl (or in a food processor or with a stick blender).
  Mix the garlic mayonnaise with the tuna.
• 4 Spread the tuna aioli on the inside of one half of the pittas, then top with the bacon, tomato and avocado.
  Chop the spring onions. Sprinkle with spring onions and finish with some freshly ground black pepper. Top with the other half of the pita breads.