The flatbreads with arugula and tuna sauce are a real delicacy to prepare for a buffet (by reducing the size of the flatbreads or cutting them in half), for lunch, dinner, on vacation, or for an evening with friends. They belong to the category of finger food (i.e., food that can be easily eaten with hands) and come in handy when you don’t feel like turning on the stove or it’s too hot to do so. The flatbreads with arugula and tuna sauce are very easy, versatile, and can be prepared in a few minutes, unless you decide to make the flatbreads yourself; however, this can be done well in advance, as I often do. If desired, we can use either ready-made flatbreads available in stores or make them by hand (within the blog, you will find various types of flatbreads, made without gluten, with and without fats, and with different types of flour). This recipe can be customized by adding cold cuts, thinly sliced carrots, cucumbers.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 oz arugula
- 7 oz tuna sauce
- 6 flatbreads
- 6 cherry tomatoes
Steps
Try to remove the longer stems from the arugula leaves, then wash them and let them drain.
Meanwhile, wash the cherry tomatoes and cut them into 4 or more pieces, depending on your tastes and their size.
Prepare the tuna sauce as described here, also adding a pinch of turmeric powder or curry and a pinch of ground pepper.
Spread a little tuna sauce on only one side of the flatbreads, leaving the edges free, add arugula leaves in the desired quantity, some tomato slices, and finish with a little more tuna sauce directly on the arugula leaves.
Fold the flatbreads into a fan shape to prevent the sauce from leaking out. The flatbreads with arugula and tuna sauce are ready.
