Piadina with tuna, tomatoes and crisp lettuce

Ingredients

For 1 serving

• Piadina1
• Canned tuna in water100 g
• Tomatoes1
• Iceberg lettuce40 g
• Red onion20 g
• Nonfat Greek yogurt40 g
• Capers5 g
• Saltto taste

Contains: gluten, lactose, fish,

In season: June – September

Method

1. Drain the tuna well, pressing it with a fork; rinse the capers and chop them roughly.
2. In a bowl mash the tuna with the Greek yoghurt, capers and a pinch of salt into a rough cream.
3. Wash the tomatoes and slice them thinly; peel the red onion and cut it into very thin rings; wash the iceberg lettuce, dry it and shred it.
4. Warm the piadina in a dry frying pan over medium heat for 1 minute per side, until soft with a few golden spots.
5. Spread the tuna cream over one half of the piadina, add the lettuce, tomatoes and onion and fold into a half-moon, pressing lightly.