Crispy Corn Tuna Tortilla

Name: Crispy Corn Tuna Tortilla
Total time: 30 min
Yield: 1
Ingredients: 150 gram Corn, canned; 50 gram Grated cheese, 16% fat; 160 gram Tuna, canned in water; 150 gram Cucumber; 2 handful Rocket salad; -1 gram Pink salt; -1 gram Black pepper; 2 teaspoon Sesame seeds

30 min · 1 servings · 603 kcal · protein 65 g · carbs 42 g · fat 21 g

Ingredients

150 gram Corn, canned
50 gram Grated cheese, 16% fat
160 gram Tuna, canned in water
150 gram Cucumber
2 handful Rocket salad
-1 gram Pink salt
-1 gram Black pepper
2 teaspoon Sesame seeds

Instructions

Spread the corn on a baking sheet covered with parchment paper in a thin, round circle. Sprinkle with grated cheese. Bake at 200 °C for about 15–25 minutes, until the cheese has melted and the edges are crispy. While the base is in the oven, mix the drained tuna with Greek yogurt, chopped cucumber and seasonings. Take the corn base out of the oven and let it cool a bit. Spread the mixture on the corn base. Add a large handful of arugula. You can also add 2 tsp of sesame seeds.