Cheesy Tuna & Mozzarella Melt Style Naanizza
with Balsamic Caramelised Onions and Tomato-Baby Leaf Salad
It's hard to beat a tuna melt. This take on a classic lunch layers all the ingredients you'd typically find in a panini and piles them on top of naans for a pizza inspired dish with all the flavours you'd expect.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Red Onion
60 grams
Mature Cheddar Cheese
(Contains: Milk)
24 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 tin(s)
Skipjack Tuna in Water
(Contains: Fish)
60 grams
Tomato Puree
1 sachet(s)
Mixed Herbs
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
1 unit(s)
Medium Tomato
50 grams
Baby Leaf Mix
1 ball(s)
Mozzarella
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Onions
1 tsp
Sugar for the Sauce
2 tbsp
Water for the Sauce
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve, peel and thinly slice the red onion.
c) Grate the Cheddar cheese.
a) Heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
c) Add the sugar for the onions (see pantry for amount) and half the balsamic vinegar. Cook until caramelised, 1-2 mins more.
a) Meanwhile, drain the tuna.
b) In a small bowl, mix the tomato puree, mixed herbs, sugar and water for the sauce (see pantry for both amounts).
c) Season the sauce with salt and pepper.
a) Pop the naans onto a baking tray. Divide the tomato puree sauce between them and spread with the back of a spoon, leaving a 1cm border.
b) Top with the tuna and sprinkle the cheese all over the naans.
c) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) Meanwhile, chop the tomato into 1cm chunks.
b) In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the remaining balsamic vinegar.
c) Stir in the tomato chunks, season with salt and pepper and set aside for later.
a) When everything's ready, add the baby leaves to the bowl of tomatoes and toss until coated in the dressing. TIP: Don't add the leaves too early or they'll go soggy!
b) Share the naanizzas and salad between your plates.
c) Drain and tear the mozzarella. Top the naanizzas with the mozzarella and caramelised onions to finish.
