{"id":11615,"date":"2026-10-01T18:56:49","date_gmt":"2026-10-01T18:56:49","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11615"},"modified":"2026-10-01T18:56:56","modified_gmt":"2026-10-01T18:56:56","slug":"jamie-olivers-tuna-melt-piadina","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/jamie-olivers-tuna-melt-piadina\/","title":{"rendered":"Jamie Oliver’s Tuna Melt Piadina"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Jamie Oliver’s Tuna Melt Piadina<\/span><\/h2>\n
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People love a piadina, especially in northern Italy \u2013 it\u2019s basically a toasted flatbread filled with something delicious. In this recipe, Italy meets classic college fodder, and honestly, in its own cute way, it\u2019s artisanal and will get your tastebuds going. If you want to round it off nicely, a simple salad on the side is perfect.<\/span><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>Jamie Oliver – from “Save with Jamie”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Flatbread Dough:<\/span><\/h4>
  • 2<\/span> cups (250g)<\/span> self-rising flour<\/span><\/li>
  • A pinch <\/span> of salt<\/span><\/li>
  • \u00bd<\/span> cup (125ml)<\/span> water<\/span><\/li>
  • Olive oil<\/span> for frying<\/span><\/li><\/ul><\/div>

    <\/span>The Filling:<\/span><\/h4>
    • 1<\/span> small<\/span> red onion<\/span><\/li>
    • 1<\/span> small green apple<\/span><\/li>
    • A splash<\/span> of white wine vinegar<\/span><\/li>
    • 1<\/span> (7 oz) can (200g tin)<\/span> tuna in spring water<\/span> drained <\/span><\/li>
    • \u00bc<\/span> cup (~30g)<\/span> grated Cheddar cheese<\/span><\/li>
    • 2<\/span> Tbsp<\/span> light cream cheese<\/span><\/li>
    • English or Dijon mustard<\/span><\/li>
    • Tabasco sauce<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Mix the dough: <\/strong>Place the flour and a pinch of salt in a bowl. Pour in the water and mix with a fork until it begins to clump together. Turn it onto a floured surface, knead lightly, and split into 2 equal dough balls. Roll or pat each ball out until it is roughly 7 inches wide (18cm).<\/span><\/div><\/li>
      • Cook the piadina:<\/strong> Heat a splash of olive oil in a skillet or frying pan over medium heat. Place one flatbread dough round into the pan, rub a tiny bit of oil on the top side, and cook for 2 to 3 minutes per side <\/strong>until you see golden spots. Repeat with the second piece of dough.<\/span><\/div><\/li>
      • Mix the tuna filling:<\/strong> Finely chop your onion and apple, then toss them in a large bowl with a splash of vinegar. Flake in your drained tuna, shred the Cheddar cheese over the top, and mix in the cream cheese and mustard.<\/span><\/div><\/li>
      • Assemble and melt:<\/strong> Jamie recommends carefully slicing the cooked flatbreads all the way around the edge to create two thin rounds (or you can simply fold them in half). Spread the tuna mixture inside, press down slightly, and return to the warm pan for 3 to 4 minutes per side<\/strong> until the bread is toasted and the cheese is beautifully melted.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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