Tuna and Sweetcorn Ciabiatta Pizza and Salad
-
Brand
A take on a classic pizza using ciabatta. A great hand held snack as well as a main course.
Ingredients
- 600g ciabatta (around 3 loaves)
- 2 (200g) tin tuna in springwater (300g drained weight)
- Cracked black pepper, to taste
- 80g sweetcorn
- 4 spring onions, thinly sliced
- 400g MAGGI® Rich & Rustic Tomato Sauce
- 120g low-fat cheddar cheese, grated
- 120g mozzarella, grated
- 150g lettuce
- 50g cucumber, sliced
Preparation
-
1Cut the ciabatta in half lengthways and place on a baking tray.
-
2Mix the together the tuna, cracked black pepper (to taste), sweetcorn, spring onion and tomato sauce in a large bowl then spoon the mix onto both halves of the ciabatta, ensuring the bread is well-covered. Use the back of the spoon to smooth the mix.
-
3Sprinkle the mozzarella and cheddar cheese mix over the bread.
-
4Bake in an oven pre-heated to 190˚C/Gas Mark 5 for approximately 15 minutes until cheese is bubbling.
-
5While the pizza is cooking, wash the lettuce leaves and toss with the cucumber slices.
-
6Once cooked, cut the ciabatta pizzas into 10 portions and serve with a portion of salad.
The tuna mix also works really well in paninis or as a toastie filling.
Each portion typically contains:
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1244 kJ 296 kcal |
8.2 g | 3.5 g | 5.9 g | 1.35 g |
| 15%* | 12%* | 18%* | 7%* | 23%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
