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Piadina with tuna, red onion and rucola salsa
 
 
4 ServingsPTM20 min

Piadina with tuna, red onion and rucola salsa


Italian flatbread piadina with tuna, olives, grilled peppers, rucola salsa and red onion.

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Directions

  1. Cut the red onion into wafer-thin rings and place in a bowl with the apple cider vinegar.
  2. Meanwhile, let the grilled paprika drain and cut into thin strips. Drain the tuna, but collect half a tablespoon of oil per person.
  3. Drain the onion, but collect half a tablespoon of vinegar per person.
  4. Put the arugula with the collected oil and vinegar in a high beaker and puree with a hand blender into a coarse salsa.
  5. Cut the olives fine and mix through the salsa. Mix the rest of the arugula with the peppers.
  6. Heat a frying pan without oil or butter and heat the piadine in parts 2 min. Turn halfway.
  7. Divide the rucola salsa, tuna, red onion and the paprika-rucola mixture over the middle of the piadine, leaving 7 cm at the top and bottom free.
  8. Roll up, cut diagonally and serve.

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Nutrition

485Calories
Sodium0% DV1.135mg
Fat45% DV29g
Protein28% DV14g
Carbs14% DV41g
Fiber12% DV3g

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