This makes for an epically fast and yummy lunch, but you can eat it anytime (obvi).
Lavash is a great answer to a pizza craving when you don't want to eat a thick crust and when you're pressed for time. I use toasted flour tortillas because they are always on hand, and they crisp up quickly into that quintessential lavash cracker-like base that holds the toppings without breaking.
This lavash came together when I was torn between eating a tuna sandwich and a tomato blue cheese wedge salad. The result was pleasingly delicious. I think you'll think so, too.
*Easily made gluten-free by using a GF tortilla.
If Sriracha is a little too spicy, flick over a few red chili flakes.
Notes: Hummus is regular, organic.
SPICY TUNA TOMATO & BLUE CHEESE LAVASH
Ingredients: One 8-10 inch flour tortilla, one 3 ounce can of tuna, 1 1/2 tbsp. mayonnaise, sea salt, pepper, dried dill, 2 tbsp. hummus, 1/2 cup chopped tomato, 1/4 cup blue cheese crumbles, 2 tbsp. chopped cilantro, Sriracha, and chili flakes (optional).
Serves 1-2.
1. Preheat the oven to 450*F.
2. Heat the tortilla on a medium-high griddle or dry pan until golden brown on both sides, about 5 minutes. Remove to a parchment paper-lined baking sheet.
3. Stir together tuna, mayo, sea salt, pepper, and dried dill, to your taste.
4. Spread hummus over the tortilla. Top with the tuna, tomato, and blue cheese crumbles. Pop it into the oven for 6-9 minutes until the cheese melts.
5. Remove and add Sriracha and fresh cilantro. Serve immediately.
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