Tuna in Coriander Naan Bread

Step-by-step method

Let’s cook

At a glance

You're building a warm sandwich with toasted naan bread as the base—just keep the heat brief so the bread stays pliable. The trick is carefully slicing the naan lengthways without cutting all the way through, then filling it with creamy melted gouda, flaky tuna, and fresh spring onions for a quick, satisfying bite.

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    Warm the naan bread

    Warm the naan breads in the oven or on a grill (a contact grill works fine too). Heat them only briefly so they don't get too crispy, otherwise they'll be tricky to slice open.


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    Slice it open

    Cut the warmed naan breads lengthways down the middle, without slicing all the way through. If you're using good-quality tinned tuna, you can drizzle a little of the oil from the tin inside the bread.


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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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Tuna in Coriander Naan Bread

bohynekuchyne
Active time total 8 min
Prep 3 min Cook 5 min

4 Ingredients

3 Steps

Easy Difficulty

Ingredients — what you'll need

You only need 4 ingredients

Adjust servings

What's in it?

609 kcal

Calories

55 g

Carbohydrates

29 g

Fats

42 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

If there's one type of food I really love, it's sandwiches in all their forms. What I enjoy most is how versatile they are and how much fun it is to build them from scratch. Choosing the bread, the filling, the veggies, the cheese, the spread. I can decide whether to keep it cold or toast it up until it's nice and crispy.

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