Tuna & Cheese On Toasted Flatbread


Tuna & Cheese On Toasted Flatbread 

Ok, so all the hippy dippy stuff about living local and eating fresh is great, but we all gotta work.  We are ex-pats and most of us aren't on an endless vacation, we have jobs and responsibilities that eat away at our time like it's they're the last delicious hours on the plate.  We need meals we can throw together at a moments notice.  We like flatbread and potatoes for this.


The genius of this meal is that you can use what you have on hand... within reason.  It's about using up what's in your fridge and making it taste like heaven in the process.   This recipe is about inspiring you to get out of your comfort zone and discover the magic of mixing things up.


Red Bell Pepper
Slivered almonds
Veggie oil of your choice
Can of tuna
Cheese of your choice
Flat Bread or tortilla

Red Pepper Almond Potatoes : Peel and chop one medium potato per person. SautĂ© in a little oil or butter over medium heat until partially cooked (about 5 minutes) then toss in red peppers, a dash of hot sauce, sliced garlic, slivered almonds and finish cooking.  When everything is tender, finish with a little salt and pepper to flavor.

Flat Bread:  In another skillet or in an oven heat your flatbread or tortillas (We prefer fluffy flat bread.)

The Grand Finale:  On top of the hot flat bread, made a bed of Red Pepper Almond Potatoes, pile on tuna, and top with your favorite cheese.  We prefer big chunks of fluffy goat cheese.

Cooking Notes:  We recommend subbing things like chicken instead of tuna, sweet potatoes instead of regular potatoes, any color peppers, garlic naan, ricotta, fresh mozzarella, sharp cheddar, etc.  Have fun with it.  It's magically delicious all kinds of ways. 

The one thing you need to watch out for is drying everything out.  Don't over let your potatoes get dry.  For real, keep them happy and moist.


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