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Rosemary Garlic Flatbread with Spicy Tuna Salad
Nb persons: 0
Yield: 3 flatbreads (about 12 servings)
Preparation time:
Total time:
Source:
| Flatbread | |
| 1 recipe | Pizza Dough or 1 pound ball purchased pizza dough |
| 1/4 cup | extra virgin olive oil |
| 3 cloves | garlic, finely shaved lengthwise |
| 2 tablespoons | fresh rosemary leaves |
| Flaked sea salt | |
| Freshly cracked black pepper | |
| All-purpose flour, (for dusting) | |
| 2 tablespoons | mayonnaise |
| 2 tablespoons | sour cream |
| 1 teaspoon | Sriracha, (Asian hot sauce) |
| 1 teaspoon | lemon juice |
| 1/2 teaspoon | toasted sesame oil |
| Flaked sea salt | |
| Micro greens or radish sprouts | |
| 1 pound | Maguro, (sushi-grade tuna), 1/4 to 1/2-inch dice |
directions
1. Preheat oven with pizza stone to 500 degrees F (or read "Cook's Tip with Pizza Dough recipe).
2. For Flatbread, evenly divide dough in three pieces. Thinly stretch each piece, dusting with flour. Roll out each wafer thin. Drizzle dough with oil, then smear oil evenly. Top with shaved garlic, rosemary, sea salt, and pepper. Bake 2 to 4 minutes for each flatbread, until crispy, golden, and bubbled around edges.
3. For Spicy Tuna Salad, mix mayonnaise, sour cream, Sriracha, lemon juice, oil and salt. Fold in tuna.
4. To serve, break crisp flatbreads in pieces. Top pieces with a spoonful of salad and some greens. Drizzle with a few drops of balsamic vinegar. Makes 3 flatbreads (about 12 servings).
from the test kitchen
Tip If you are unable to get sushi-grade tuna, dice up 1 1/2 pounds tuna steaks and cook in a 12-inch skillet in 2 tablespoons vegetable oil over medium-high heat for 2 minutes or until tuna just begins to flake with a fork (some pink may still remain). Cool and use as directed in recipe.
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