Cheesy Tuna & Mozzarella Melt Style Naanizza

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.