Ciabatta tuna & cheese with cucumber & radish salad
844 kcal per person
55g Protein
61g Carbs
42g Fat
8g Fiber
Ingredients
- 1 ciabatta
- 5 ounces tuna, in water (140 g)
- 2 scallions
- 1 tomato
- ½ chili pepper
- 1 tablespoon mayonnaise (15 ml)
- 1 teaspoon yellow mustard (7 g)
- 2 squeezes lemon juice (10 ml)
- 1 ½ ounce cheddar cheese, shredded (42 g)
- ½ cucumber
- 5 radishes
- 1 tablespoon olive oil (15 ml)
Preparing this recipe
- Preheat the oven to 430°F (220 °C).
- Line a baking sheet or rack with parchment paper.
- Slice the ciabatta in half lengthwise and place the halves with the cut sides up on the baking sheet. Put this in the oven for 2 minutes.
- Drain the tuna well in a colander. Meanwhile, slice the scallion into rings and the tomato into slices. Finely chop the chili pepper.
- In a bowl, mix the drained tuna with ⅓ of the scallion and half of the chili pepper. Add the mayonnaise, mustard, lemon juice and salt and pepper to taste. Stir everything together to make a creamy tuna salad.
- Remove the baking sheet from the oven. Divide the tuna salad over the two halves of the ciabatta. Place the tomato slices on top and sprinkle the cheese over them. Distribute another ⅓ of the scallion and the other half of the chili pepper over the sandwiches. Place the baking sheet back in the oven and bake the ciabatta for about 7 minutes, until the cheese is melted.
- While the ciabatta is baking, make the salad. Halve the cucumber and remove the seeds. Slice the cucumber. Thinly slice the radishes. Mix these with the remaining scallion in a bowl. Mix in the lemon juice, olive oil and some salt and pepper. Serve the ciabatta on a plate together with the refreshing salad.
Requisites:
- Baking sheet lined with parchment paper
