Pepper & tuna panini pizzas

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1. Heat grill to medium. Split the panini rolls in half and lightly toast on each side. Slice the peppers into strips and mix well with the tomato purée, parsley and some seasoning. Spread over the toasted bread.
2. Flake the tuna over the pepper mixture, then scatter with cheese. Grill for 3-5 mins until the cheese is golden and bubbling.

Roast your own peppers

To roast your own peppers, put them whole under a hot grill or directly over the flame of a gas hob. When the skin has blackened, place in a sealed plastic bag, cool, then peel away the skin and remove the seeds.

Per serving

393 kcalories, protein 25g, carbohydrate 38g, fat 17 g, saturated fat 7g, fibre 3g, salt 2.37 g

Latest comments and suggestions

• snoz64

  06 March 2008

  snoz64 rated and commented on this recipe

  

  My teenage son made this for Saturday lunch. Great success all round! He thoroughly enjoyed making it and we loved eating it! Even better, the kitchen wasn't devasted in the process! He used bottled roasted red peppers.

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• Karolinageegee

  03 August 2008

  Karolinageegee rated this recipe

  

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• Jon Whyte

  02 October 2008

  Jon Whyte commented on this recipe

  These taste fantastic, quick and easy to make. I even made them for a 2nd date on a disposable BBQ in the summer and im still dating! ;) Buy the best roast peppers you can get, oh and i also made them with left over tuna steak instead of tinned tuna... ultimate WOW factor.

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Ingredients

• 4 ciabatta rolls
• jar roasted pepper , drained
• 1 tsp tomato purée
• small handful parsley , chopped
• 200g can tuna , drained
• 125g ball mozzarella , torn into small chunks

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 4 ciabatta rolls
• jar roasted pepper , drained
• 1 tsp tomato purée
• small handful parsley , chopped
• 200g can tuna , drained
• 125g ball mozzarella , torn into small chunks

Per serving

393 kcalories, protein 25g, carbohydrate 38g, fat 17 g, saturated fat 7g, fibre 3g, salt 2.37 g

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