Tuna, White Bean and Olive Flatbread Pittas
- 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.
From Food Network Kitchen