Mexican Flatbreads with Tuna Black Bean Salsa
Ingredients
- 2 pouches plant-based Tuna (Mediterranean flavour – 2x94g) with 120g black beans
- 80g sweetcorn
- 100g chopped cherry tomatoes
- 1 small bunch chopped fresh coriander
- 1/2 red chilli diced small
- 2 sliced spring onions
- 1 tbsp olive oil
- 1 tbsp lemon or lime juice
- 1/2 tsp smoked paprika
- salt and pepper
Preparation
Stir and leave to one side
MAKE THE FLATBREADS: stir together 140g spelt or plain flour, 1/2 tbsp baking powder and 1/4 tsp salt
Stir in 60ml water, 30ml plant-based milk and 1 tbsp olive oil
Stir together and finish with your hands
Knead the dough on a floured surface for 2 minutes until smooth
Keep it well-floured
Divide into 4 pieces, shape into balls and roll flat into rounds/oblongs
Heat a large non-stick frying or griddle pan and add each flatbread one by one
Cook for about 5 mins, until puffed and charred, flip and cook on second side
Repeat for all flatbreads
TOP THE FLATBREADS with the tuna black bean salsa, some smashed avocado (1 avocado mashed with 1 tbsp lime juice, salt and pepper), coconut yoghurt, and fresh herbs