Tuna, White Bean and Olive Flatbread Pittas

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
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
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 pittas

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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