Crunch Time Dinner: Tuna Melt Flatbreads

High protein, fast, delicious dinner!

If you aren’t a tuna melt fan, scroll on by. This recipe is heavy on the tuna with a mix of veggies, good cheese, and avocado. Instead of making it into a thick melted sandwich though, I decided to try it layered thinly on a flatbread.

The results were really delicious - crispy around the edges with a nice flatbread crust on bottom and a nice thin and cheesy layer of tuna on top.

Slice it up and this can easily be a dinner or lunch for two. If your kids are adventurous eaters, you might be able to get them to try a slice of this, but otherwise they might be on their own for dinner if you are making this flatbread - still worth it!

Crunch Time Tuna Melt Flatbread

Serves 2.
Total Time: 15 minutes

Ingredients:

• 1 5-ounce can tuna, drained

• 3 scallions, chopped and divided

• 1/3 cup diced celery

• 2 tablespoons mayonnaise

• 1 tablespoon sriracha

• 2 slices provolone cheese, chopped

• 1 ripe avocado, sliced thin

• Pinch of salt and pepper

• Sesame seeds and scallion greens, garnish

Directions:

1. Preheat oven to 425˚F. In a medium bowl, mix together tuna, celery, scallion whites, mayo, and sriracha. Mash together trying not to overly mix the tuna. Then stir in chopped provolone. Season with salt and pepper to taste.

2. Line a baking sheet with foil or parchment paper and lay out a large flatbread or naan. (You can usually find these in the bakery section of your grocery store.) You could also use a large tortilla but I think it will a bit on the thin side.

3. Top the flatbread with thinly sliced avocado (this will help it stay crispy). Then top with all the tuna mixture.

4. Bake the flatbread for 12-15 minutes until it’s bubbling in the center and very crispy around the edges.

5. Remove the flatbread. Garnish with sesame seeds and scallions greens. Slice and serve while warm.

If you’re looking for a healthy, fast dinner, try these tuna melt flatbreads out! Leave a comment if you try them!