Caprese Tuna Flatbread Sandwiches
Photo and recipe (slightly adapted) from Emily Kyle Nutrition
(as pictured on far right)
1 flat bread
½ c. spinach leaves
4 medium basil leaves
3 oz. tuna (packet or canned in water)
½ avocado, sliced
1 oz. mozzarella cheese
1 c. Balsamic Vinegar, reduced (Blushing Apricot, Blackberry Ginger, Dark Chocolate, Espresso, Pomegranate, Red Apple, Sicilian Lemon, Tangerine, or Traditional)
Tuna is a great anti-inflammatory food! Work it into your diet and enjoy the benefits (but speak to your doctor first.)
Pour vinegar into a small nonstick pan and set heat to medium high. Bring to a boil, then reduce heat to medium low and simmer, stirring constantly, until vinegar has reduced by half and has the consistency of syrup. Transfer to a separate bowl to cool. Drain tuna if necessary. Slowly combine with balsamic vinegar until your desired consistency is reached, season with salt and pepper to taste, and set aside. Store leftover balsamic reduction in an airtight container, refrigerated, and use to top salads, yogurts, meats, and vegetables as desired. Lay spinach and basil on flatbread. Add tuna mixture, then top with tomato, avocado, cheese, bell pepper, seeds, sprouts, or nuts of your choosing.
For an easy gluten-free option, hollow out half of a cucumber cut lengthwise and serve as a "boat."
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