Pepper and tuna panini pizzas


Pepper and tuna panini pizzas
A few storecupboard deli ingredients will perk up a panini or pizza base in no time. Also
good with fresh tomatoes, ham and mushrooms – in fact, whatever you have in the fridge.


Takes 15 minutes • Serves 4
– 4 panini rolls
– 280g jar roasted peppers, drained
– 1 tbsp tomato purée
– a small handful of fresh parsley, chopped
– 200g can tuna, drained
– 125g ball mozzarella, torn into small pieces


 Step 1:
Heat the grill to medium. Split the panini rolls in half and lightly toast each of them on both sides.

Step 2:
Cut the peppers into strips and mix well with the tomato purée, parsley and some seasoning. Spread
over the toasted bread.

Step 3:
Flake the tuna over the pepper mixture, then scatter with the cheese. Grill for 3–5 minutes until the
cheese is golden and bubbling.

Food: Pepper and tuna panini pizzas

• Per serving 393 kcalories, protein 25g, carbohydrate 38g, fat 17g, saturated fat 7g, fibre 3g, sugar 3g, salt 2.37g

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