From the Pantry: Tuna, White Bean and Olive Flatbread Pitas

Even if your pantry is close to bare, you probably have the fixin's for these super-simple and special flatbreads. The combo of sun-dried[ tomatoes and vinegar gives the bean spread a tangy earthiness that goes great with the tuna-and-olive salad. It's a perfect big snack or small meal. Or try the spread on your favorite crackers for party appetizers.]

Total Time:
10 min
5 min
5 min

4 servings

  • One 15-ounce can white beans, strained and rinsed
  • 6 sun-dried tomatoes
  • 4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
  • 1 tablespoon white vinegar
  • 1/2 teaspoon granulated garlic
  • Kosher salt
  • One 5-ounce can tuna packed in water or oil, strained
  • 1/2 cup pitted black and green olives, roughly chopped
  • 1/2 cup chopped jarred roasted red peppers
  • Pinch crushed red pepper flakes
  • Freshly ground black pepper
  • 4 pitas
  • Pulse the beans, 4 of the sun-dried tomatoes, 2 tablespoons of the oil, 2 tablespoons water, vinegar, granulated garlic and 1/2 teaspoon salt in a food processor until blended and semi-smooth.

  • Thinly slice the 2 remaining sun-dried tomatoes. Gently toss them with the tuna, olives, roasted red peppers, the 2 remaining tablespoons oil, red pepper flakes and a few grinds of black pepper in a medium bowl, breaking up the tuna slightly.

  • Heat a griddle or large skillet over medium-high heat. Brush one side of the pitas with oil, lay the oiled side on the griddle and cook until lightly charred in spots, about 1 minute. Transfer, charred-side up, to serving plates.

  • Spread some of the bean mixture on each pita, and top with some of the tuna-olive salad. Drizzle each with oil, and sprinkle with black pepper.

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