Spiced Tuna Patties with Crushed Black Olives and Spring Onion Flatbread

Handmade spring onion flatbreads wrapped around spiced tuna patties and a savory crushed black olive paste.

Lunch Seafood Main Course Flatbread Tuna Budget

Estimated Nutrition

Calories

620.1

kcal / serving

2480.4 kcal total

Carbs

66.5g

per serving

265.8 g total

Fat

27.1g

per serving

108.5 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

English Mustard

GrainsCereals

200

Plain Flour

Plus extra for dusting

200

Bread

Crusts removed, broken into small crumbs

Liquids

100

Water

Warm water

NutsSeeds

Salt

To taste

Black Pepper

To taste

0.5

tsp

Chilli Flakes

OilsFats

tbsp

Olive Oil

For the flatbread dough

tbsp

Olive Oil

For the patties and frying

Seafood

370

Tuna

Tinned, drained

Vegetables

piece

Spring Onion

Trimmed and finely sliced

piece

Spring Onion

Trimmed and very finely chopped

185

Black Olives

Pitted, finely chopped and crushed into a paste

Method

Sieve flour into a bowl and mix with salt, pepper, sliced spring onions, 15ml olive oil, and 100ml warm water to form a stiff dough.

Knead the dough on a floured surface for 3 minutes, سپس cover and rest for 20 minutes.

Combine drained tuna, breadcrumbs, 15ml olive oil, chilli, mustard, chopped spring onions, and 15ml water in a bowl.

Shape the tuna mixture into eight small patties and chill in the fridge.

Divide flatbread dough into four balls and roll each one out thinly.

Cook flatbreads in a dry frying pan over medium heat for 3 minutes per side until golden.

Heat 30ml olive oil in the same pan and fry tuna patties for 4 minutes per side until browned.

Spread olive paste onto each flatbread, top with two patties, and roll up to serve.