Tuna melt pizza baguette

Tuna melt pizza baguette

I knew I wanted to make these when I saw them whilst flicking through my monthly food mags. Perhaps it was nostalgia that sucked me in, a memory of frozen ‘French bread pizza’ for dinner growing up. More likely, it was knowing that this was a really simple idea for an easy weeknight dinner, the sort of dinner you can put together quickly on one of those days when time seems to have gotten away from you, or a long and frantic day at the office leaves you bereft of energy for a full-on kitchen session when you get home.

The original recipe comes from BBC Good Food Magazine, one of the food mags I subscribe to and cook from quite a bit. I’ve tweaked a bit, adding onion – canned tuna and cheese need onion (and usually mayo too) – and although the intention here is never to be prescriptive – you, after all, know what you like on a pizza – the flavours here are good, and they work well together. Generally, I wouldn’t use tomato puree as the sauce part of a pizza, its flavour is too strong, but here it works. Maybe because there’s not much, and the bold flavours of the other toppings help out. A smearing of red pesto, from a jar, might be nice in its stead. The use of partially cooked baguettes as the base is what really makes these quick and easy, and it also means you get a thick, crunchy crust which complements the soft melting topping perfectly.

Adapted from BBC Good Food, August 2011

2 part-baked baguettes

1 red pepper

1 smallish red onion

200g tin sweetcorn, drained

200g tin tuna, drained

100g mature cheddar, grated

4 tbsp tomato puree

Heat the oven to 190C / 170C fan. Slice the baguettes, as yet unbaked, in half lengthways. Once the oven is hot, cook them directly on the oven shelf for 8 minutes. While they’re baking, dice the red pepper and onion, and mix them in a bowl with the sweetcorn, tuna and about three quarters of the grated cheese.

At the end of their cooking time, carefully place the baguettes onto a baking tray. Spread each half with a tablespoon of tomato puree, and then divide the tuna mix over them. Sprinkle the baguettes with the remaining cheddar, and place back in the oven for 10 – 12 minutes until the cheese has melted, the bread is golden and the onions are starting to caramelise just a little. If you want something alongside, a simple salad would be good.

Serves 4.

Tuna Melt Pizza Baguette


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