Lemon & Pepper Curry Tuna Avocado Toast
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Spicy Thai Chilli Tuna Flatbread
Serves4
Prep Time10 min
Cook Time
5 min
Time to Table15 min
Make pizza night great again with this Spicy Thai Chili Tuna Flatbread. A great way to get the kids involved in making dinner with you. This flatbread recipe won’t disappoint.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
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USED IN THIS RECIPE
Ingredients
2 (100 g each) Naan flatbread
FLATBREAD TOPPERS
1.5 cups (120 g) Mozzarella cheese, shredded
2 cans (85 g each) Clover Leaf Flaked Light Tuna - Spicy Thai Chili
1 (20 g) Carrot, grated
2 tbsp (20 g) Red onion, sliced
1 (5 g) Jalapeño, sliced thinly
2 (5 g each) Green onions - small, sliced
1 (25 g) Avocado, diced
SRIRACHA MAYONNAISE SAUCE
1 cup (85 g) Mayonnaise
1/2 cup (30 g) Sriracha
GARNISH
2 tbsp Sriracha-Mayo sauce
1/2 bunch (30 g) Cilantro, picked/de-stemmed
2 tbsp (2 g) Sesame seeds
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Place flatbreads on baking sheet. Divide the mozzarella cheese and sprinkle to cover both flatbreads.
- Top with Spicy Thai Chili tuna.
- Place in the oven at 350 F degrees and let the cheese melt.
- In the meantime, prepare sriracha-mayonnaise sauce by combining sriracha and mayo. Set aside.
- Remove flatbreads from the oven once they are golden brown.
- Top with grated carrots, red onions, jalapeños, green onions and avocado.
- Drizzle 2 tbsp of sriracha-mayo sauce.
- Garnish with cilantro and sesame seeds.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 500 | |
| Fat | 28 g | 37% |
| Saturated Fat | 9 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 45% | |
| Carbohydrate | 38 g | |
| Fibre | 7 g | 25% |
| Sugars | 8 g | 8% |
| Protein | 27 g | |
| Cholesterol | 40 mg | |
| Sodium | 510 mg | 22% |
| Potassium | 500 mg | 11% |
| Calcium | 400 mg | 31% |
| Iron | 2.25 mg | 13% |
