Tuna melt naanpizza
met Siciliaanse kruiden, bieslook en tomaat-komkommersalade
Wil je voorkomen dat bieslook bij het snijden door de keuken vliegt? Houd de bieslook dan met één hand in een strakke bundel tegen de snijplank. Met de andere hand hak je het fijn met je mes. Dit zorgt ook voor gelijke stukken.
Tags:
Extra Veggies
Allergens:
Milk
•Gluten
•Hvede
•Pesce
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Garlic
1 piece
Naan bread
25 g
Grated Gouda
1.5 piece
Cucumber
1 piece
Tomato
100 g
Passata
½ sachet(s)
Sicilian-style herb mix
½ piece
Onion
5 g
Fresh chives
1 can
Tuna packed in olive oil
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
1 teaspoon
Sugar
½ teaspoon
Mustard
¼ tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3352 kJ
Calories801 kcal
Fat35.6 g
Saturated Fat9 g
Carbohydrate84.4 g
Sugar18.8 g
Dietary Fiber8.6 g
Protein31.4 g
Salt2.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Baking Sheet with Baking Paper
•Large Salad Bowl
Cooking Steps
1
- Verwarm de oven voor op 200 graden.
- Snijd de ui in halve ringen. Pers de knoflook of snijd fijn.
- Verhit 1/4 el olijfolie per persoon in een koekenpan op middelhoog vuur. Voeg de knoflook, passata, Siciliaanse kruiden, balsamicoazijn en de helft van de suiker toe. Bak 4 - 5 minuten.
- Breng op smaak met peper en zout.
2
- Bak ondertussen de naanbroden 4 - 5 minuten in de oven op een bakplaat met bakpapier.
- Laat ondertussen de tonijn uitlekken.
- Besmeer de naanbroden met de tomatensaus. Beleg met de tonijn en de helft van de ui.
- Verdeel de kaas over de naanpizza's en bak 5 - 8 minuten in de oven.
3
- Snijd ondertussen de komkommer in dunne halve maantjes.
- Snijd de tomaat in partjes. Snijd de bieslook fijn.
- Meng in een grote saladekom de wittewijnazijn, extra vierge olijfolie, mosterd en de overige suiker tot een dressing. Breng op smaak met peper en zout.
4
- Voeg kort voor serveren de komkommer, tomaat en bieslook toe aan de saladekom. Voeg de overige ui toe en meng goed.
- Verdeel de naanpizza's over de borden.
- Serveer met de salade.
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