Friday, 14 November 2014

Tuna melt Piadina

This is a family favourite in our house. So light, delicious and so Jamie Oliver. It's brillante! Piadina is originally from Northern Italy, it's toasted flatbread and can be filled with anything delizioso

250 g self raising flour
Olive oil
1 small red onion
1 green apple
White wine vinegar
1xtin tuna
30 g cheese 
2 tablespn cream cheese
English/Dijon mustard


Place the flour in a bowl with a pinch  of salt, add 125ml water, mix togther with a fork until it starts to come togther. Then roll out onto a floured surface and knead lightly. Divide into 2 balls and flatten each price to roughly 18cm wide. Put a splash of oil in a warm pan and add one price of flattened dough, rubbing a little oil on top.  Cook for 2-3 mins on each side. 


Meanwhile peel and finely chop the onion and apple. Toss in a large bowl with a splash of vinegar. Drain and add the tuna, grate over the cheese and add the cream cheese. Add mustard to give it a boost! 

Gently slide the pane from the pan and carefully run the knife all the way around the edge turning and gradually cutting towards the middle until you end up with due rounds. Slide the top of the bread off then spread one side with half the filling, pop the top on and push down slightly.


Place it back in the pan to cook for 3-4 minutes on each side or until beautifully melted. Cut into 2 and serve with a insalata di giardino

Godere... MamaG xxx

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