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

Name: From the Pantry: Tuna, White Bean and Olive Flatbread Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
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.
4
Heat a griddle or large skillet over medium-high heat.
5
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.
6
Transfer, charred-side up, to serving plates.
7
Spread some of the bean mixture on each pita, and top with some of the tuna-olive salad.
8
Drizzle each with oil, and sprinkle with black pepper.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, From the Pantry: Tuna, White Bean and Olive Flatbread Pitas falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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