Tuna and Sweetcorn Ciabiatta Pizza and Salad

A take on a classic pizza using ciabatta. A great hand held snack as well as a main course. The tuna offers the oily fish as well as a great flavour twist.
  • 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.

  1. Cut the ciabatta in half lengthways and place on a baking tray.
  2. 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.
  3. Sprinkle the mozzarella and cheddar cheese mix over the bread.
  4. Bake in an oven pre-heated to 190˚C/Gas Mark 5 for approximately 15 minutes until cheese is bubbling. 
  5. While the pizza is cooking, wash the lettuce leaves and toss with the cucumber slices.
  6. 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.