Stuffed Flatbread from the Oven
|Saturated Fat Acids||2.2 g|
|Sugar added||0 g|
|Saturated fatty acids/g||2.2|
|Bread exchange unit||1.5|
Recipe development: EAT SMARTER
Drain the tuna, taking care to collect the oil. Measure 2 tablespoons oil and mash finely with the tuna in a bowl. Season with pepper.
Rinse the tomatoes and cut into quarters, removing the stem ends. Cut the tomato quarters into slices.
Rinse, trim and coarsely grate the zucchini.
Cut flatbread in half with a bread knife and spread both halves with the tuna mixture.
Spread half of the tomato and zucchini on the bottom half of bread. Lightly season with salt and pepper and top with cheese slices.
Add remaining tomatoes and zucchini. Place the other piece of flatbread on top and wrap in aluminum foil.
Line a baking sheet with parchment paper. Place the bread in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) and bake on the middle rack for 20 minutes.
Remove aluminum foil and put back on the sheet. Bake until crispy, 5-7 minutes. Cut with a bread knife into serving pieces and serve while still warm.