lunch · dairy-free
Crisp tuna flatbread with pickled onion
A crisp baked flatbread spread with a creamy tuna mix, then topped with tangy pickled red onion and strips of nori.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains egg, wheat, soy and fish.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Bake the plain flatbreads on a metal tray at 220°C (425°F) until crisp.
-
2
Drain the canned tuna and stir it together with the mayonnaise, soy sauce and sliced scallions.
-
3
Spread the tuna mixture over the hot crisp flatbreads.
-
4
Top with drained pickled red onions and snipped nori.
