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Ciabatta pizza with tuna & bell pepper
683 kcal per person
53g Protein
75g Carbs
19g Fat
8g Fiber
Ingredients
- ¼ red onion
- 1 clove garlic (5 g)
- 1 bell pepper
- 2 ounces corn (56 g)
- 5 ounces tuna, in water (140 g)
- ½ tablespoon olive oil (8 ml)
- 3 ½ ounce diced tomatoes (98 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 ciabatta
- 1 ounce grated cheese (28 g)
Preparing this recipe
- Preheat the oven to 390°F (200 °C).
- Finely chop the onion. Mince the garlic clove. Cut the bell pepper into small cubes.
- Rinse the corn and tuna in a colander with cold water and let it drain.
- Mix the bell pepper, tuna and corn in a bowl and stir together. Season with pepper and salt.
- Heat the oil in a pan and sauté the onion and garlic for 2 minutes. Then add the diced tomatoes and Italian seasoning. Let this simmer on low heat for 5 minutes.
- Cut the ciabatta roll lengthwise and place the halves on the baking sheet. Put in the oven for 2 minutes.
- Remove the baking sheet from the oven and spread the tomato sauce over the rolls. Then distribute half of the tuna salad and the grated cheese over them. Put the rolls back in the oven for another 7 to 8 minutes until the cheese is melted.
- Place the pizzas on a plate. Serve the remaining tuna salad on the side.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
Also delicious to sprinkle scallion rings or a handful of arugula over the ciabatta pizzas when serving.
