Spicy Tunacado with a high protein flatbread

Dice up half of a red onion.

Chop up some pickles.

Add two cans of skipjack tuna to a bowl.

Add 1 tbsp of diced pickles, half of a red onion, 1 tbsp of pickle juice, 1 tbsp dijon mustard, 2 tablespoons garlic aioli, 1/2 tablespoon of habanero mustard, 1 teaspoon of sweet paprika, and a pinch of salt to the tuna and mix together.

Preheat the oven to 350°F.

Mix together 1 cup of cottage cheese and 2 eggs until there are no clumps in the mixture.

Add a pinch of salt, some garlic powder, and some Italian herbs to the mixture.

Pour the mixture evenly into a baking dish and add a thin layer of Parmesan cheese on top.

Bake in the oven for about 30 to 40 minutes, keeping an eye on it and removing it when happy with the look.

Broil for the final few minutes to ensure it comes out nice and crispy.

Prepare the toppings: slice one roasted bell pepper, one full tomato, and half of an avocado.

Add 1 tablespoon of pesto to the flatbread, sprinkle on some micro greens, and add Tabasco if desired.

Flip the baked flatbread so the crispy side is up.

Layer the tuna mixture on one half of the flatbread, add pesto to cover the other half, and top with Tabasco, micro greens, avocado, tomatoes, and roasted bell pepper.

Equipment Needed

Spice Level:

Dietary

Allergens