At a glance
You're warming cilantro garlic naan briefly, then gently slicing it open and stuffing it with melted gouda, flaky tuna, and fresh spring onion. The trickiest part is getting that heating time just right so your naan stays pliable enough to slice without cracking.
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Warm the naan
Warm the naan bread in the oven or on a grill (a contact grill works fine too). Heat it only briefly so it doesn't get too crisp, otherwise it will be tricky to slice open.
For this step
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Slice it open
Cut the warmed naan lengthways in half, but don't slice all the way through. If you're using good-quality canned tuna, you can drizzle a little of the oil from the tin inside the naan.
For this step
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Fill it up
Fill the naan with a slice of gouda, chunks of tuna, and spring onion sliced into thin rounds.
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