Potato and tuna flatbread, very simple to prepare, with sliced olives… a tasty and rustic appetizer idea, perfect to serve on any occasion, cut into small squares. The preparation is very easy, just boil and mash the potatoes, add the tuna and other ingredients, and put everything in the oven, where a nice crispy crust will form on the surface. Try this recipe, it’s quick and appetizing!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Microwave
- Seasonality: All seasons
- Energy 186.24 (Kcal)
- Carbohydrates 26.78 (g) of which sugars 1.50 (g)
- Proteins 11.33 (g)
- Fat 3.93 (g) of which saturated 0.98 (g)of which unsaturated 2.24 (g)
- Fibers 3.26 (g)
- Sodium 291.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz potatoes
- 3.5 oz canned tuna in oil (drained)
- 1/4 cup flour
- 1/4 cup breadcrumbs
- 1/2 tablespoon Grana Padano cheese, grated
- 1.5 tablespoons milk
- 1 tablespoon taggiasca olives (or green)
- parsley (or other aromatic herbs)
- extra virgin olive oil
- salt
Tools
- Baking Pan 8×12 in
- Parchment Paper
- Bowl
- Container for microwave
Preparation
Wash the potatoes, place them in a suitable container and pour half an inch of water at the bottom. Cook them in the microwave, at maximum power, for about 8 minutes, or until they are tender. Alternatively, steam them.
Peel them and mash them with a fork in a bowl, adding a pinch of salt and a handful of parsley (or other herbs, such as oregano or thyme).
Drain the tuna well, shred it and add it to the potatoes (1).
Then add the grana, flour, and breadcrumbs. Mix, and finally add the milk and olives, cut into slices (2).
Line a baking pan with parchment paper and spread the mixture on it, leveling it with your hands. Grease the surface with olive oil and sprinkle with a little breadcrumbs (3).
Place the pan in a fan oven at 392°F and bake the flatbread for about 25 minutes, until a nice crust has formed.
The potato and tuna flatbread is ready, serve it warm, cut into small squares. If you don’t eat it immediately, it’s delicious even when reheated.
Tips and Notes
You can use tuna in water if you prefer.
I recommend cooking the potatoes in the microwave or steaming, so they will be drier compared to boiling. You can peel them before or after cooking.
You can increase the amount of grana, or you can omit it if you don’t like it.
If the potatoes are very dry, you might need to add a bit more milk.
Adjust the temperature and cooking times according to your oven.
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