About this recipe:Try these delicious easy flatbread melts topped with tuna, cheese and marinated onions.
2 x 185g cans tuna
3 tbsp mayonnaise
1 tbsp lemon juice
2 tsp tomato purée
2 large flatbreads or focaccias
1 small finely sliced red onion
1 tbsp French dressing
6 large slices of Emmental, Gruyère or Lancashire cheese
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Method Prep:10min › Cook:5min › Ready in:15min
Drain 2 x 185g cans tuna and mash the fish with 3 tbsp mayonnaise, 1 tbsp lemon juice and 2 tsp tomato purée. Season.
Warm 2 large flatbreads or focaccias (such as garlic and rosemary or pesto and sweet pepper) under a medium-hot grill for 1 minute, then spoon and spread the tuna mixture over the tops.
Scatter with 1 small finely sliced red onion (if time allows, marinate this in 1 tbsp French dressing for a few minutes to mellow the flavour), then divide 6 large slices of Emmental, Gruyère or Lancashire cheese (buy packs ready-sliced) between them.
Cook under a medium-hot grill for 3 minutes or until the cheese is lightly browned and bubbling. Cut each flatbread into four wedges and serve two per person.
Absolutely delicious. I make it in to a sandwich (use Warburtons sandwich thins) rather than having it on a flatbread, and it makes a gorgeous luxurious toastie for lunch. Love the flavour combination that comes out of the onions being marinated in the French dressing. One of my favourite recipes. - 10 Aug 2013