Find your recipes and restaurants here


Recipe from: 2/19/2004 12:00:00 AM

Ingredients 8
Servings 3


  • 1
    x 18 cm garlic and rosemary focaccia
  • 100
    grilled vegetable pasta sauce (bottled)
  • 100
    mozzarella cheese, cubed
  • 50
    baby plum tomatoes, halved
  • 1
    x 170 g can tuna in brine, drained and flaked
  • 100
    fresh baby asparagus, blanched
  • salt and freshly ground black pepper
  • chopped parsley for garnishing


Preheat the oven to 180 °C.
Halve the focaccia horizontally and place the two halves on a large baking tray, cut side facing up.
Spread the pasta sauce over both halves and sprinkle with three quarters of the cheese.
Arrange the tomatoes, tuna and asparagus on top, followed by the remaining cheese.
Season with salt and pepper.
Bake for eight to 10 minutes or until the cheese has melted.
Sprinkle with chopped parsley and serve immediately.

For a more economical variation, omit the asparagus.


Read more on: fish/seafood  |  bake

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.