This Mediterranean tuna salad flatbread is the perfect protein and vegetable packed meal. Delicious albacore and yellowfin tuna mixed with lemon, parsley, sun dried tomatoes, capers, black olives, shallots, dill and artichoke hearts all piled high on a whole wheat pita and sprinkled with feta cheese and micro greens. You’ll love this simple flavor packed lunch or dinner.
This post is sponsored by Genova Seafood. All opinions and thoughts are 100% my own.
I’ve recently started taking a closer look at all the food that goes into my mouth. That means I’m counting macros and making sure that I’m getting just the right balance of protein, fat and carbs. That also means I plan out all the food I eat in a day the day before and it also means my fridge is PACKED.
I’m constantly cooking and always looking for fun and interesting new lunch and dinner ideas. A lot of times that also means I want something FAST so I’m not spending all my free time cooking and doing dishes.
This Mediterranean tuna salad flatbread is the perfect fast and easy meal I crave. It’s packed full of a crazy amount of flavor and is not like any tuna salad you have ever had. There is no mayonnaise in this recipe and it’s super bright and fresh since I added fresh lemon and TONS of fresh herbs.
And, since I teamed up with Genova Seafood the tuna used in this recipe is high quality and super flavorful. It’s packed in olive oil which also serves as the dressing for the tuna salad. I have worked with Genova a few times in the past (check out my pesto tuna baguette sandwich and my tuna white bean herb salad) and I love that their tuna tastes fresh, it comes out in big beautiful chunks AND now it’s Marine Stewardship Council (MSC) certified. The MSC is the world’s leading certification standard for sustainable, wild-caught seafood. The MSC is committed to creating well-managed ocean fisheries to ensure the long-term sustainability of fish stocks and healthy marine ecosystems.
Don’t you just love a company that cares?
Want to know something else I love about this tuna? It has easy open cans! That means no digging out the can open in the middle of chopping and throwing the salad together. Hello, easy!
Now, I know you want to know what’s in this Mediterranean tuna salad flatbread! I started with a can of Genova Yellowfin Tuna in Olive Oil and Genova Albacore Tuna in Olive Oil and mixed it with artichoke hearts, sun dried tomatoes, black olives, lemon juice, lemon zest, capers, shallots, parsley, and dill. Then I mixed it all together and piled it up on a whole wheat pita bread. After that, I lightly sprinkled it with feta cheese and warmed it under the broiler. Of course, you could easily serve this cold but there is something I just love about the toasted pita and the warm tuna all combined together.
To make it extra fancy I sprinkled the top with micro greens. That is totally optional but there is something super fun about those tiny little greens.
Looking for more fast and easy lunch and dinner ideas? Try my avocado egg salad BLT, garlic shrimp pesto zoodles, honey mustard hummus chicken salad, 20 minute healthier orange chicken, or my Greek salad hummus pita pizza.
Mediterranean Tuna Salad Flatbread
This Mediterranean tuna salad flatbread is the perfect protein and vegetable packed meal. Delicious albacore and yellowfin tuna mixed with lemon, parsley, sun dried tomatoes, capers, black olives, shallots, dill and artichoke hearts all piled high on a whole wheat pita and sprinkled with feta cheese and micro greens. You'll love this simple flavor packed lunch or dinner.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1 can Genova Yellowfin Tuna in Olive Oil, do not drain
- 1 can Genova Albacore Tuna in Olive Oil, do not drain
- 1 (2.25 ounce) can sliced black olives, drained
- 1 small shallot, minced
- 1/2 lemon, zested and juiced
- 1/4 cup diced sun dried tomatoes
- 1/4 cup diced artichoke hearts
- 1/4 cup minced fresh parsley
- 2 tablespoons capers
- 2 tablespoons minced fresh dill
- Kosher salt, to taste
- Black pepper, to taste
- 4 whole wheat pitas
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 4 tablespoons crumbled feta cheese
- Microgreens, for topping, optional
In a large mixing bowl add tuna with the packaging oil, lemon zest, lemon juice, shallot, sun dried tomatoes, artichoke hearts, parsley, capers, and dill. Stir to combine, taste and season with the desired amount of kosher salt and black pepper.
Place pitas on a baking sheet (you may have to use 2 baking sheets) and brush the top of the pitas with olive oil and sprinkle with garlic powder.
Top each pita with an equal amount of tuna salad and sprinkle with an equal amount of crumbled feta cheese.
Turn your broiler on high, move the rack near the top of the oven and place the trays under the broiler. Broil for about 5-7 minutes or just until the pita edges are browned and toasted and tuna salad is warmed through.
Remove from the oven and sprinkle with microgreens if desired.