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.
  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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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 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.