Valencian Tuna Flatbread — Coca de Atun
Valencian flatbread topped with flaked tuna, sweet roasted onion, pine nuts, and black olives, brushed with olive oil and baked until the edges turn golden, finished with parsley.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 220°C. Slice onions thin, drain tuna gently keeping flakes intact, chop parsley, pit olives if needed.
Sweat
Heat 30ml olive oil in a wide skillet over medium-low heat. Add sliced onion with 0.5 tsp salt, cook 10 minutes stirring occasionally until soft, sweet, and pale gold.
Toast
Move onion to one side, add 40g pine nuts to empty side, toast 90 seconds until pale gold. Stir together with pimenton and oregano, remove from heat.
Build
Lay flatbreads on roasting tray, brush with remaining 30ml olive oil, spread onion mixture evenly on each leaving 1cm border, scatter tuna flakes across top, dot with olives.
Roast and plate
Bake 12 minutes at 220°C until edges are deeply golden and toppings heated through. Slide onto board, scatter parsley and remaining salt and pepper, slice each into 4 wedges and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.