

Tuna and Sweetcorn Ciabiatta Pizza and Salad
- 0:30 TIME
- 10 Portions
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
METHOD
Prep:10 minutes. Cook:20 minutes.
- Cut the ciabatta in half lengthways and place on a baking tray.
- Mix 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.
- Sprinkle the mozzarella and cheddar cheese mix over the bread.
- Bake in an oven pre-heated to 190˚C/Gas Mark 5 for approximately 15 minutes until cheese is bubbling.
- While the pizza is cooking, wash the lettuce leaves and toss with the cucumber slices.
- Once cooked, cut the ciabatta pizzas into 10 portions and serve with a portion of salad.
CHEF'S TIP
The tuna mix also works really well in paninis or as a toastie filling.
NUTRITION INFORMATION
Typical Values | Per 100g | Per Serve | Reference Intake | % RI* |
Energy | x kJ x kcal | x kJ x kcal | 8400 kJ 2000 kcal | x% |
Fat | xg | xg | 70g | x% |
of which: saturates | xg | xg | 20g | x% |
Carbohydrate | xg | xg | 260g | x% |
of which: sugars | xg | xg | 90g | x% |
Fibre | xg | 2.4g | - | - |
Protein | xg | xg | 50g | x% |
Salt | xg | xg | 6g | x% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Products used in the recipe
