Flatbread layered with chili crisp, tuna salad, and gooey cheeses, baked until golden and delicious.
# Ingredients:
→ Flatbread Base
01 - 2 large naan or pita flatbreads (approximately 10 inches each)
→ Tuna Salad
02 - 1 can (5 oz) tuna in water, drained
03 - 3 tablespoons mayonnaise
04 - 2 teaspoons chili crisp, plus extra for drizzling
05 - 1 small celery stalk, finely diced
06 - 1 tablespoon red onion, finely diced
07 - 1 teaspoon lemon juice
08 - Salt and freshly ground black pepper, to taste
→ Toppings
09 - 1 cup shredded mozzarella cheese
10 - 1/4 cup shredded cheddar cheese
11 - 1 scallion, thinly sliced
12 - 1 tablespoon fresh cilantro, chopped (optional)
# Directions:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, combine drained tuna, mayonnaise, chili crisp, celery, red onion, lemon juice, salt, and pepper. Stir until well blended.
03 - Arrange the flatbreads on the prepared baking sheet. Evenly spread the tuna salad mixture over each flatbread.
04 - Distribute shredded mozzarella and cheddar evenly over the tuna-topped flatbreads.
05 - Bake in preheated oven for 8 to 10 minutes, or until cheeses are fully melted and bubbling.
06 - Remove from oven. Drizzle additional chili crisp if desired. Garnish with scallion and cilantro. Slice and serve warm.
