Mediterranean Tuna Salad Flatbread
Ingredients
- 5 oz. can Genova Yellowfin Tuna in Olive Oil, do not drain
- 5 oz. Genova Albacore Tuna in Olive Oil, do not drain
- 2.25 oz. can sliced black olives, drained
- 1 small shallot, minced
- 1/2 lemon, zested and juiced
- 1/4 cup diced sun dried tomatoes
- 1/4 cup diced artichoke hearts
- 1/4 cup minced fresh parsley
- 2 tablespoons capers
- 2 tablespoons minced fresh dill
- Kosher salt, to taste
- Black pepper, to taste
- 4 whole wheat pitas
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 4 tablespoons crumbled feta cheese
- Microgreens, for topping, optional
Description
- In a large mixing bowl add tuna with the packaging oil, lemon zest, lemon juice, shallot, sun dried tomatoes, artichoke hearts, parsley, capers, and dill. Stir to combine, taste and season with the desired amount of kosher salt and black pepper.
- Place pitas on a baking sheet (you may have to use 2 baking sheets) and brush the top of the pitas with olive oil and sprinkle with garlic powder.
- Top each pita with an equal amount of tuna salad and sprinkle with an equal amount of crumbled feta cheese.
- Turn your broiler on high, move the rack near the top of the oven and place the trays under the broiler. Broil for about 5-7 minutes or just until the pita edges are browned and toasted and tuna salad is warmed through.
- Remove from the oven and sprinkle with microgreens if desired.
