Roast tuna steak and artichoke pesto flatbreads

These homemade flatbreads are topped with a rich and creamy artichoke pesto, flaky roast tuna, salty prosciutto, and crisp fried artichokes, creating a bright and satisfying blend of Mediterranean flavours that’s perfect for a quick yet impressive meal.

This dish holds a Nutri-Score B, reflecting a balanced profile with moderate healthy fats from olive oil, protein from tuna, and fibre from artichokes, making it both wholesome and flavourful.

Method

Make the Artichoke Pesto (10 minutes)

1. Blend artichokes: Place 185g artichoke hearts in a food processor and blitz to a coarse purée.
2. Pound ingredients: Using a pestle and mortar, pound 50g grated pecorino, 2 chopped garlic cloves, 50g toasted pine nuts, 30g fresh basil, and 50–100ml olive oil to a thick paste.
3. Combine: Mix the paste into the artichoke purée until well combined. Set aside.

Prepare Crispy Artichokes and Roast Tuna (10-15 minutes)

1. Dry artichokes: Remove one jar of drained artichoke hearts and pat dry with kitchen roll. Cut each heart in half.
2. Fry artichokes: Heat 2 tbsp vegetable oil in a frying pan over high heat. Add artichoke halves and fry until crisp and golden. Set aside on kitchen roll to drain.
3. Cook tuna: Season 250g tuna steak with salt and pepper. Cook in the same pan for 2 minutes each side until just cooked. Grate lemon zest over and squeeze some lemon juice on top. Keep warm.

Make and Cook the Flatbreads (10-15 minutes)

1. Mix dough: Combine 250g plain flour, 250ml Greek yoghurt, 5g baking powder, 1 tsp dried oregano, and a pinch of salt in a bowl. Mix to form a dough.
2. Divide and roll: Divide dough into two balls. Roll each out on a floured surface to 1cm thick.
3. Fry flatbreads: Heat a drizzle of olive oil in a frying pan. Fry each flatbread for 2-3 minutes per side until golden and crisp.

Assemble and Serve

1. Spread pesto: Evenly spread artichoke pesto over the warm flatbreads.
2. Top with tuna and prosciutto: Flake the roast tuna on top of the pesto, then layer with slices of prosciutto.
3. Add crispy artichokes and garnish: Scatter the crispy artichoke halves over the flatbreads. Garnish with lemon zest and fresh basil leaves.
4. Serve immediately: Enjoy these beautiful, flavour-packed flatbreads straight away.

Suggested Wine Pairing

• Vermentino: A crisp, aromatic white wine that complements the herbaceous artichoke pesto and citrus notes from the lemon.
• Sauvignon Blanc: Bright acidity and fresh flavours pair well with tuna and the richness of prosciutto.
• Rosé from Provence: Light and fruity with floral notes, it balances the mixture of flavours without overpowering.

What can you serve with this

1. Mixed green salad: Adds freshness and crunch to contrast the rich flatbread toppings.
2. Marinated olives: Offer a salty, briny counterpoint that enhances the Mediterranean flavours.
3. Light white beans: Such as cannellini tossed in olive oil and lemon, for added texture and protein.

FAQs for Roast tuna steak and artichoke pesto flatbreads

• Can I make the artichoke pesto ahead of time? Yes, it can be prepared up to 2 days in advance and stored in the fridge.
• How do I keep the flatbreads soft? Cook them just until golden and avoid overcooking; storing wrapped in a clean cloth helps retain softness.
• Can I use canned tuna instead? Fresh tuna steak is preferred for the best texture and flavour, but cooked canned tuna could be a quick alternative.
• What can I substitute for pecorino? Parmesan or aged hard cheese work well as substitutes in the pesto.
• Is this recipe gluten-free? No, the flatbreads contain plain flour which has gluten, but gluten-free flour could be experimented with.

Nutri-score Health Check

The recipe has a Nutri-Score B rating, highlighting good sources of protein and healthy fats balanced with moderate calories.

Positive Factors

• Tuna steak as a lean protein source.
• Artichokes and basil providing antioxidants and fibre.
• Use of olive oil as a heart-healthy fat.

Negative Factors

• Flatbreads add carbohydrates and some calories from flour and yoghurt.
• Prosciutto contributes salt and saturated fat.

The Nutri-Score is automatically calculated based on ingredients and is a guide for balanced eating.