I know this is not breakfast but hey, I LOVE fish. Salmon, mahi-mahi, tuna…mmmm. You name it and I guarantee that I love it. Thus, when Lent comes around, the excuse to have a different array of dishes on meatless fridays is pretty awesome for my tastebuds.
Tuna fish is a great recipe to throw together at the beginning of the week. Why? It makes a substantial amount that you can store in the fridge and use throughout the entire week. I already know that tuna fish will be my go-to for lunches and dinners throughout my busy week coming up.
Tuna fish is great as a panini, on a salad, or on a garlic naan bread as I did here. So, if it totally slipped your mind that you cannot have meat today, definitely whip up this quick and delicious tuna fish as soon as possible!
Bex’s Smokin’ Tunafish Naan Pizza
- Heaping 1/3 cup of each of the following: chopped onion, red pepper and celery
- 1 tbsp. fresh lemon juice
- 2.5 tsp. Sriracha Mustard
- 1/4 tsp. pepper
- 1/4 tsp. hot sauce
- 1 cup Hellmann’s Mayonnaise
- Three 4 oz. cans of Bumble Bee Solid White Albacore in water
- Stonefire Garlic Naan Flatbread
- Handful of spinach leaves
In a medium mixing bowl, combine all ingredients for the tunafish thoroughly.
Meanwhile, preheat the oven to 400 degrees F. Place Naan flatbread on a baking sheet, evenly top with a handful of spinach leaves and spoon an even amount of tunafish on top. Bake in the oven for 5 minutes. Slice and enjoy! Bon appétit!