Description
Crispy flatbreads topped with a bright and savory mix of tuna, white beans, olives, and fresh herbs, baked until warm and perfectly balanced.
Ingredients
Scale
- 2 cans tuna in water, 5 ounces each, drained
- 1 can white beans, 15 ounces, drained and rinsed
- 1/2 cup black olives, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 flatbreads or pita breads, about 6 inches each
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, combine drained tuna, white beans, sliced olives, red onion, parsley, olive oil, lemon juice, salt, and black pepper. Lightly mash some beans while mixing.
- Place flatbreads on the baking sheet and toast for 3 to 4 minutes until slightly crisp.
- Evenly spoon the tuna and bean mixture over each flatbread.
- Bake for 8 to 10 minutes until warmed through and lightly golden at the edges.
- Remove from oven, garnish with extra parsley if desired, slice, and serve warm.
Notes
- Toast the flatbread before topping to prevent sogginess.
- Adjust lemon juice and salt to taste before assembling.
- The tuna and bean mixture can be made up to 24 hours in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 35mg
Keywords: tuna flatbread, white bean pita, Mediterranean tuna recipe, easy flatbread dinner