Tuna, pesto and olive focaccia

Tuna, pesto and olive focaccia

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The ingredient of Tuna, pesto and olive focaccia

  1. 180g can tuna in olive oil
  2. 1 x 300g focaccia bread, halved, split
  3. 1/4 cup semi-dried tomato pesto
  4. 60g baby rocket
  5. 1/4 cup (50g) balsamic onions, drained, sliced
  6. 1/4 cup (40g) pitted kalamata olives, quartered

The instruction how to make Tuna, pesto and olive focaccia

  1. Preheat sandwich press. Drain and flake tuna, reserving 1 tablespoon of oil. Spread cut sides of focaccia with pesto. Top bases with rocket, tuna, onions and olives. Season with salt and pepper. Drizzle each with 2 teaspoons of reserved oil.
  2. Sandwich with focaccia tops and place in sandwich press. Cook for 3 to 4 minutes or until toasted and heated through. Serve.

Nutritions of Tuna, pesto and olive focaccia

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calories: https://schema.org
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