Stuffed Flatbread from the Oven
Stuffed Flatbread from the Oven - Crispy on the outside, creamy on the inside and perfect for out-of-hand eating
Healthy, because
Even smarter
Nutritional values
Tuna contains many omega-3 fatty acids that have a cell-protecting effect. The fresh vegetables provide fibre and vitamins.
Use tuna from sustainable fishing - you can find out how to recognise this in our article. Instead of tuna, you can use a puree of 100 grams of green olives and 2 tablespoons of olive oil for spreading. The raclette cheese can easily be exchanged for mozzarella, butter cheese or oven cheese.
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 177 mg | (4 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 14 mg |
Kitchen utensils
Preparation steps
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.
