INGREDIENTS
(for a medium pyrex)
5-6 slices of thin bread (toast or rustic)
160 g tuna in olive oil
3-4 tablespoons of vegan mayonnaise
Chopped fresh thyme, smoked paprika
Salt and pepper, garlic powder
1 medium green pumpkin thinly sliced
1 dry onion rings
1 red pepper slices
8 tomatoes cut in half
Olive oil
3 tbsp balsamic vinegar
Sush
2 tbsp mild mustard
1 tbsp barbecue sauce
3 tbsp ketchup
4-5 tbsp vegetable sweet cream or milk cream
METHOD
Mix the crushed tuna well in a bowl, without draining it, together with its oil, mayonnaise, thyme, garlic powder, paprika and pepper.
Place the bread on the pyrex and grill it, turning it on both sides, until golden brown, at 220C
Spread the tuna salad on it and cover with the pumpkin.
Continue with the pepper, onion and tomatoes.
Sprinkle with some more fresh thyme.
Season with salt and sprinkle with a little olive oil
Bake in the oven at 190-200C until the vegetables soften.
Prepare the sauce by mixing all the ingredients in a bowl.
We taste and correct the taste according to our taste.
The barbecue sauce is what gives the smoky flavor. If you don’t love her, skip her.
Serve warm or at room temperature.
PS: The garlic powder in the tuna salad lifts the dish, don’t remove it.
Optionally served with avocado slices on top – if you don’t make the sauce.
You can also, at the end of baking, add grated parmesan and au gratin.
By @cookthebook.blogspot. Thanks for inspiring us!
INGREDIENTS
(for a medium pyrex)
5-6 slices of thin bread (toast or rustic)
160 g tuna in olive oil
3-4 tablespoons of vegan mayonnaise
Chopped fresh thyme, smoked paprika
Salt and pepper, garlic powder
1 medium green pumpkin thinly sliced
1 dry onion rings
1 red pepper slices
8 tomatoes cut in half
Olive oil
3 tbsp balsamic vinegar
Sush
2 tbsp mild mustard
1 tbsp barbecue sauce
3 tbsp ketchup
4-5 tbsp vegetable sweet cream or milk cream
METHOD
Mix the crushed tuna well in a bowl, without draining it, together with its oil, mayonnaise, thyme, garlic powder, paprika and pepper.
Place the bread on the pyrex and grill it, turning it on both sides, until golden brown, at 220C
Spread the tuna salad on it and cover with the pumpkin.
Continue with the pepper, onion and tomatoes.
Sprinkle with some more fresh thyme.
Season with salt and sprinkle with a little olive oil
Bake in the oven at 190-200C until the vegetables soften.
Prepare the sauce by mixing all the ingredients in a bowl.
We taste and correct the taste according to our taste.
The barbecue sauce is what gives the smoky flavor. If you don’t love her, skip her.
Serve warm or at room temperature.
PS: The garlic powder in the tuna salad lifts the dish, don’t remove it.
Optionally served with avocado slices on top – if you don’t make the sauce.
You can also, at the end of baking, add grated parmesan and au gratin.
By @cookthebook.blogspot. Thanks for inspiring us!
