Flatbreads with tuna crust

Name: Flatbreads with tuna crust
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: Baked mash potatoes 12; Pistachios shelled 1.75 oz; Breadcrumbs 1 spoonful; Poppy seeds 1 tsp; Tuna 3.5 oz; Egg whites 1; Arugula 1 ½ cup; Pecorino cheese to grate ½ tbsp; Grana Padano PDO cheese to grate 0.7 oz; Pine nuts 2 tsp; Extra virgin olive oil 2 ½ tbsp; Fine salt to taste

it es

132

Calories per serving

Lactose Free

Energy Kcal 132
Carbohydrates g 9.7
of which sugars g 0.9
Protein g 5.3
Fats g 8
of which saturated fat g 1.68
Fiber g 0.8
Cholesterol mg 9
Sodium mg 297

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Makes: 12 pieces
Cost: Average

PRESENTATION

Alright, so let’s talk about Schiacciate con tonno in crosta. This is one of those tuna pastry dishes that really hits the spot when you want something a bit special, you know? It's rooted in Italian culinary tradition and has this way of mixing tender seafood with a really vibrant, fresh taste. Really good stuff. Imagine a crisp layer of puff pastry topped with a swipe of peppery rucola pesto—so so good—and slices of tuna, quickly seared and coated with crunchy pistachios and poppy seeds. Every bite is an adventure: the moist fish, crispy golden crust, and punchy, almost tangy pesto keeping things interesting. Pretty much what you’d find at an Italian aperitivo. And look, pair it with a glass of white wine, and it’s like conversations flow and laughter is everywhere.

Here's the deal, this dish is all about balance. It showcases what Italian starters do best: light and just enough to get your appetite going before a seafood dinner or a fun evening with friends. You’ll find variations of this tuna puff pastry recipe across Italy, especially near the coast where seafood is king and fresh herbs are everywhere. Thing is, what makes this stand out from a typical Italian tuna pie is the delicate mix of textures and flavors. The golden pastry shell keeps it all together, while the toppings bring the wow factor.

Fans of a good tuna and rucola recipe really love how the nutty pistachios and poppy seeds add crunch without overpowering the fish. And the rucola pesto—it's got this fresh, almost grassy note that plays perfectly with the delicate tuna, instead of overshadowing it. And listen, Schiacciate con tonno in crosta is super versatile. You can slice it into small squares for parties or do bigger slices for a chill meal. However you slice it, this baked tuna pastry looks sharp on any table and just feels right for any get-together where you want things to be both elegant and totally laid-back. For sure, whether you’re hosting a casual evening or something more formal, this dish is gonna impress with its mix of flavors and textures.

INGREDIENTS

132

Calories per serving

Baked mash potatoes 12

Pistachios 1.75 oz (50 g) - shelled

Breadcrumbs 1 spoonful

Poppy seeds 1 tsp

Tuna 3.5 oz (100 g)

Egg whites 1

for the Arugula Pesto: Arugula 1 ½ cup (40 g); Pecorino cheese ½ tbsp (10 g) - to grate; Grana Padano PDO cheese 0.7 oz (20 g) - to grate; Pine nuts 2 tsp; Extra virgin olive oil 2 ½ tbsp (40 ml); Fine salt to taste

Preparation

How to prepare Flatbreads with tuna crust

To prepare the flatbreads with tuna crust, start by making the arugula pesto. Place the well-washed and dried arugula, Grana Padano and pecorino cheese, pine nuts, extra virgin olive oil, and a pinch of salt 1 in a food processor and blend everything until you get a creamy sauce 2. If the sauce is too thick, add more oil. Then prepare the crusted tuna: in a small bowl, put the breadcrumbs and poppy seeds 3

add the roughly chopped pistachios 4 and mix everything together.
Take the tuna steak, dip it in the egg white beaten with a fork 5, and then thoroughly cover it on all sides with the pistachio mixture 6.
Heat 1 tablespoon of oil in a non-stick pan, let it heat well, and sear the tuna on all sides for a few seconds over high heat; the inside of the tuna should remain red. Cut the tuna into pieces about 1.5 cm (0.6 inches) thick.
Spread each flatbread with a generous teaspoon of arugula pesto, place a piece of tuna on top, and cover with a drop of arugula pesto.

For Safe Consumption of Raw, Marinated, or Lightly Cooked Fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at -0.4°F in a home freezer marked with 3 or more stars, according to the Ministry of Health guidelines.

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