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
Heat the grill to medium. Split the panini rolls in half and lightly toast each of them on both sides.
Cut the peppers into strips and mix well with the tomato purée, parsley and some seasoning. Spread
over the toasted bread.
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