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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the grill to medium. Flake the tuna into a bowl; add the mayonnaise, spring onions, red pepper, chives and black pepper. Mix together until well combined, then set aside. | 2. Cut baton or baguette in half lengthways; lightly toast both sides of each baguette under the grill. Pile the tuna mixture on top of cut side of each toasted baguette half, taking care to divide it evenly. Top with tomato slices. | 3. Place on the rack in the grill pan and grill for a few minutes more, or until the tomato slices are lightly cooked and tuna mixture is warm. | 4. Sprinkle some cheese over the top of each pizza. Grill again until the cheese is melted and it is lightly browned on top. Then garnish with fresh herb sprigs and serve with a mixed dark leaf salad. | 5. Variations: Use canned pink or red salmon in place of tuna. For a bit of spice, add a dash or two of Tabasco or hot chilli sauce to the tuna mixture. Use crumpets or muffins or panini (cut in half), in place of baguette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tuna water	185		drained	-	-	-	-
calorie mayonnaise	2 -3	tablespoons	reduced	0.0	0.0	0.0	0.0
spring onion	2		chopped	-	-	-	-
red pepper	1/2		seeded chopped	-	-	-	-
chive	1 -2	tablespoon	snipped	0.0	0.0	0.0	0.0
black pepper			ground	-	-	-	-
baguette	1/2			-	-	-	-
tomato	1		vine-ripened sliced	62.068999999999996	13.7631	3.2384	0.5397
cheese	40		finelygrated	19062.0	126.36	1155.6	1551.96
herb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.