Monday, January 6, 2014

Tuna Piadina

Tuna Melt Piadina

Have you watched Save With Jamie? I discovered it awhile ago and put every episode on PVR, and then bought the book. So far, I really love it and I think the hardest part is deciding what to make first. For some time, I wanted to try these Italian flatbreads that are stuffed with a tuna apple filling.

The original recipe calls for self-rising flour, which was a bit confusing. At the store, the only self rising flour I could find was cake and pastry flour, and was $7 for a tiny bag-which seemed ridiculous. I thought I'd substitute my own, but everything I read was different.  I finally went with the advice I found on, which called for 2 tsp of baking powder per cup and a bit of salt.  The bread still didn't rise up as much as I think it probably should have, but until I find self rising flour, it's all I've got.


2 cups self rising flour (or 2 cup all purpose flour, 4 tsp baking powder, and 1/4 tsp salt)
1/2 cup warm water
1 can tuna
1 small red onion, finely chopped
1 apple, grated (skin and all!)
2 tbsp white wine vinegar
2 tsp cream cheese
1 oz grated cheddar
1 tsp mustard


In a medium sized bowl, combine the flour with the water and mix with a fork until combined. You may need to add more water to get a dough.  Turn the dough onto the counter and bring it together with your hands, kneading it for a few minutes.

Divide the dough in half. Pat each half into a circle, then with a rolling pin, roll out to a circle about 7 inches in diameter.

Put a non stick pan on the stove over medium heat and add about 2 tsp olive oil to it. When it's good and hot, place one of the rounds of dough in it. Brush the top with oil. Cook the flatbread for about 3 minutes, or until browned and slightly risen. Flip over and cook the other side. Set the flatbread on a wire cooling rack while you make the filling.

In a medium sized bowl, mix together the apple and onion with vinegar and let it sit for a minute or two. The vinegar mellows out the onion and makes it tasty. Drain off the vinegar and stir in the cream cheese, tuna, cheddar, and mustard. Give it all a good stir.

Slice open the flatbreads. Spread 1/2 the filling on one half, then put the top back on. Put it back into a warm pan on medium low heat for about 5-6 minutes, while it warms up and gets all melty and delicious. Take it out of the pan when it's ready, then cook the next one. I cut ours in halves and then quarters, and served to my guys with a green salad.

Serves 2-4 people

Adapted from Save With Jamie
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