Vegetarian Tuna Avocado Jacket Potato Topped with Chia Seeds

Hello all!  Yesterday I wanted to eat a Jacket Potato but without all the cheese, just something different.  So I whipped this up – to add to B’s easy collection of Recipes 🙂  

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And then I thought.. Let me just add Chia Seeds to it for a boost in health 😉

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Vegetarian Tuna Avocado Jacket Potato with Chia Seeds

Bakes: How ever many potatoes you bake, I baked 2!

Ingredients:

  • 2 Jacket Potatoes
  • 1 Packet Vegetarian Tuna
  • 1 Avocado
  • 2 Tbsp Mayo
  • 1 can Sweet Corn
  • 2 Tbsp Chia Seeds
  • To taste:  S & P, mustard, tabasco

Method:

  1. Preheat oven to 200 C.
  2. Wash the potatoes.
  3. Cut a cross in the middle of the potato.
  4. Poke all sides with a fork for even baking.
  5. Bake for 1 hour 20 mins.
  6. In the meantime, wash the tuna with a strainer to remove excess oil.
  7. Mix tuna with Mayo, salt, pepper, tabasco, mustard.
  8. Add sweet corn to the mixture.
  9. Put this mixture in the potato when it’s done.
  10. Top it up with pieces of Avocado and sprinkle Chia Seeds on top!

My husband really enjoyed this for lunch 🙂  So it’s definitely going to be something we have more often.  I’ve just been in the whole AVOCADO mood. 🙂  Hope everyones been fab! 

xx

B

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Foodie Fridays: B’s Vegetarian Tuna Pizza (Without Yeast)

Hello everyone.  I LOVE CHEESE.  I really wish I didn’t as it’s so very fatty, but I just love cheese.  Like love love love cheese.  I hope I have emphasised my undying love for cheese to illustrate my passion completely.  It’s funny how words do not do justice to your emotions at times.  But I’m sure you’ve got the point, if you haven’t, I LOVE CHEESE.

Ater turning vegetarian, I really missed having Tuna as it was one of my favourites.  Fortunately, I discovered Vegetarian Tuna (made from soya).  It actually tastes like the real thing!  I’ve had it in salads and sandwiches so far.  Today, I wanted to try it warm.  I thought I’d try it on pizza.

I’ve always been terrified of yeast.  I don’t know why – I guess yeast rising is creepy in someways.  I googled pizza dough without yeast and gave it a shot!  I came across this link.  Majority of the comments were good, which made me lean towards it!

Here are my photo-steps:

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A ball of yeast-less pizza dough. YAEY!!

ImageRolled out and ready for the oven!  I thought it was wise to bake them for 10 minutes first to avoid it to get soggy! This is the pic after the oven btw! Tried a thin base and a thick base.  Always good to try out to different kinds in your first go.  OPTIONS ARE GREAT. Good to know what you prefer!

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Toppings are on – and ready to go!

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It was that good.  I left out photo-editing as I felt it would be unfair to the pizza to touch it up when it looks this good 😉  Yes pizzas can be personified in my world.

ImageThe pizza deserved a second angle 😉  DELECTABLE. DELICIOUS. SCRUMPTIOUS.

B’s VEGETARIAN TUNA PIZZA 

Makes:  2 Large Pizzas and 1 baby one (LOL)

Ingredients:

  • 2 1/2 cup plain flour
  • 1 tbsp olive oil
  • 3/4 water
  • 1 tsp salt
  • 2 3/4 tsp baking powder
  • Tomato passata, basil, salt and pepper
  • Veg Tuna
  • Cheese

Method:

  1. Mix dry ingredients together.  Add water.  Add oil.
  2. Mix with hands to form a dough.
  3. When it forms into a ball make sure it is not too sticky.  If you’ve added extra water, add a bit more flour to balance it out.
  4. When the texture is right (Smooth) start kneading on a surface with flour for 3-4 minutes.
  5. Roll it out to the desired shape.  I tried my best to make it look like a pizza but one pizza looked like the shape of India on the atlas!
  6. Bake in the oven for 10 minutes at 200 C.
  7. Put tomato passata in a pot and heat it with seasoning.  Mix some of the sauce with the tuna.
  8. Add the tomato base on the pizza, top with tuna and cheese.
  9. Bake for 20 minutes at 200 C or more depending on how you like it!

Enjoy your Vegetarian Tuna Pizza that has no yeast in it’s pizza dough. Yeast is creepy.  Until I overcome my yeast-a-phobia I will be using this recipe as I loved it!  What a find – thank you Terry!

xx

B