From the Pantry: Tuna, White Bean and Olive Flatbre

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions