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Ingredients
- ciabatta rolls 4
- roasted red peppers 290g from a jar, drained
- tomato purée 1 tsp
- flat-leaf parsley a handful, chopped
- tinned tuna 200g, drained
- mozzarella 1 ball, torn
Method
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Step 1
Split the ciabatta rolls in half and lightly toast on each side. Slice the roasted red peppers into strips and mix well with 1 tsp tomato purée, a handful of chopped parsley and some seasoning. Spread over the toasted bread.
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Step 2
Flake the tinned tuna over the pepper mixture, then scatter a torn ball of mozzarella on top. Grill for 3 minutes until the cheese is golden and bubbling.
