High protein tuna nachos
- 20'
- Easy
- 2
- Execution
Ingredients
- 4 pita breads, whole-wheat, 270 g
- 280 g tuna, canned with beans and spinach
- 1 tablespoon(s) paprika, smoked
- 2-4 tablespoon(s) olive oil
- 220 g light cheese, grated
- 1/2 onion
- 1 tomato
- 1 avocado(s), ripe
- 2 tablespoon(s) coriander, fresh
- lime juice, from 1 lime
- salt
- pepper
PRODUCTS USED
Execution
Preheat the oven to 170°C (340°F) set to fan.
Stack the pitas together on a cutting board.
Add the salt, pepper, paprika, and 1-2 tablespoons of olive oil, and mix them with your hands.
Put the pan in the oven and bake the nachos for 10-12 minutes until golden and crispy.
Remove the pan from the oven, let the nachos slightly cool, and leave the oven on at 170°C (340°F) set to fan.
Add the tuna and mix gently with a spoon without crushing the nachos.
Sprinkle with cheese, put the pan back into the oven, and bake the nachos for another 6-8 minutes until the cheese is melted and golden.
Remove the pan from the oven and let it slightly cool.
Finely chop the onion and set it aside.
Cut the tomato lengthwise in half and squeeze it with your hands into a bowl to remove all the seeds.
Cut off the stem, then cut the tomato into small cubes and set it aside along with the onion.
Cut the avocado lengthwise in half, twist the two halves in opposite directions with your hands, and open it.
Remove the pit by striking it with a knife, and scoop out the flesh with a spoon.
Cut the avocado into small cubes and set it aside with the other veggies.
Coarsely chop the coriander and set it aside next to the other ingredients.
Add the lime juice, 1 teaspoon of salt, pepper, and 1-2 tablespoons of olive oil over the salad, and mix well.
Remove the nachos from the oven and transfer them to a platter.
Add the salad on top, and serve.