Tuna, White Bean and Olive Flatbread Pitas Recipe

Zesty sun-dried tomatoes and briny mixed olives elevate this tuna, white bean and olive flatbread pitas to a Mediterranean favorite you’ll always want at the heart of your busy weeknight lunch table. It’s delicious with a crisp cucumber salad, a side of creamy hummus, extra red pepper flakes, a glass of chilled white wine; in fact most things.

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Tuna, White Bean and Olive Flatbread Pitas Recipe Ingredients

• One 15-ounce can white beans (such as cannellini), strained and rinsed
• 6 sun-dried tomatoes (packed in oil or dry-packed)
• 4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
• 1 tablespoon white vinegar
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon 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 (standard or Greek-style)

How To Make Tuna, White Bean and Olive Flatbread Pitas Recipe

1. Create the savory bean base: Place the rinsed white beans, 4 of the sun-dried tomatoes, 2 tablespoons of the olive oil, 2 tablespoons of water, the white vinegar, granulated garlic, and the salt into a food processor. Pulse the mixture until it is well-blended and semi-smooth. You want it thick and spreadable, but with a little bit of rustic texture still remaining.
2. Prepare the tuna-olive salad: Take the remaining 2 sun-dried tomatoes and slice them into thin strips. In a medium mixing bowl, combine the sliced tomatoes with the strained tuna, chopped olives, roasted red peppers, the remaining 2 tablespoons of olive oil, and the red pepper flakes. Use a fork to gently toss everything together, breaking up the tuna into bite-sized flakes. Season with a few generous grinds of black pepper.
3. Char the pitas: Heat a griddle or a large heavy skillet over a medium-high heat. Brush one side of each pita lightly with olive oil. Place the oiled side down on the hot griddle and cook for about 1 minute until you see lightly charred spots and the pita is warmed through.
4. Assemble the flatbreads: Transfer the pitas to serving plates, charred-side up. Spread a generous layer of the white bean mixture over each pita, reaching almost to the edges. Top the bean layer with the prepared tuna and olive salad, distributing it evenly among the four pitas.
5. Garnish and serve: For the final touch, drizzle each pita with a little extra virgin olive oil and a final sprinkle of freshly ground black pepper. Serve immediately while the pita is still warm.

Recipe Tips

• Bean Texture: If the bean mixture seems too thick to spread easily, add an extra teaspoon of water or oil during the pulsing stage. It should have the consistency of a thick hummus.
• Tuna Quality: For the best flavor, use tuna packed in olive oil. If you are using tuna packed in water, make sure to drain it very well so it doesn’t make the pita soggy.
• Sun-Dried Tomato Tip: If using dry-packed sun-dried tomatoes (not in oil), soak them in hot water for 5 minutes before pulsing to ensure they blend smoothly.
• Charring for Flavor: Don’t skip the griddle step! The light char on the pita adds a smoky depth that complements the briny olives and sweet roasted peppers perfectly.

What To Serve With Tuna, White Bean and Olive Flatbread Pitas Recipe?

This Tuna, White Bean and Olive Flatbread Pitas Recipe is a bright, protein-packed meal that needs a fresh or tangy pairing! A Crisp Cucumber and Tomato Salad with red wine vinaigrette is the quintessential choice for a refreshing side. For a heartier lunch, a side of Roasted Lemon Potatoes adds a lovely savory crunch that pairs perfectly with the white beans! A bowl of Tzatziki or a glass of Chilled Pinot Grigio pairs wonderfully with the garlic and sun-dried tomato notes.

How To Store Tuna, White Bean and Olive Flatbread Pitas Recipe

• Refrigerate: Store the bean mixture and the tuna-olive salad in separate airtight containers in the refrigerator for up to 2 days.
• Maintain Freshness: Do not assemble the pitas ahead of time, as the bean spread will cause the bread to become soft.
• Reheat: Warm the pitas on the griddle just before you are ready to assemble and eat. The tuna salad is best served at room temperature or slightly chilled.

Tuna, White Bean and Olive Flatbread Pitas Recipe Nutrition Facts

• Calories: 380 kcal (per pita)
• Total Fat: 18 g
• Saturated Fat: 2.5 g
• Cholesterol: 25 mg
• Sodium: 720 mg
• Total Carbohydrates: 36 g
• Protein: 19 g
• Fiber: 7 g

Nutrition information is estimated and may vary based on ingredients used.

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