Mediterranean Tuna Salad Flatbread

This Mediterranean tuna salad flatbread is 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.

Do you need a new way to serve up tuna that doesn’t involve mayo?

This delicious tuna salad flatbread is full of bright and bold Mediterranean flavors.

Both albacore and yellowfin tuna are mixed with bright lemon, fresh parsley, and dill, sweet sun-dried tomatoes, briny capers and black olives, and earthy artichoke hearts, piled high on top of a whole wheat pita and finished with crumbles of feta cheese. 

You can make this tuna salad flatbread ahead of time, for brunch with friends, or for your meal prep throughout the week.

Trust me, ditch the mayo and try this tuna salad flatbread instead!

Ingredients for tuna salad flatbread

• Albacore and yellowfin tuna in olive oil – I love using this combination of tuna for their flavors and textures.
• Black olives and capers – Both the olives and the capers will add a salty and briny bite to the salad.
• Shallot – Shallot will add a bit of sweetness. 
• Lemon – Lemon zest and juice will add a bright and fresh flavor.
• Sun-dried tomatoes – Sun-dried tomatoes are sweet and pleasantly chewy in the salad.
• Artichoke hearts – Artichoke hearts are tender and savory. 
• Herbs –  I’ve used a combination of fresh parsley and dill for this tuna salad flatbread.
• Kosher salt and black pepper – Kosher salt and black pepper are essential to help enhance all of the flavors of the tuna salad flatbread.
• Whole wheat pitas – These make the perfect edible plate for this salad.
• Olive oil – Olive oil is the fat of choice to help dress the salad. 
• Garlic powder – Garlic powder will add earthiness and a punch of flavor.
• Feta cheese – Feta cheese is salty and perfectly crumbly over the top of this salad.
• Microgreens, for topping, optional

Making Mediterranean Tuna Salad Flatbread

Making this tuna salad flatbread is a breeze! Plus, with this tasty Mediterranean twist, you know it will be beyond delicious!

1. Mix together your tuna salad ingredients.
2. Brush your pita bread with olive oil and garlic powder.
3. Top with tuna salad and sprinkle with feta cheese.
4. Broil until toasted and warmed throughout.
5. Devour and make again and again!

Using canned tuna

For this recipe, I’m using both canned albacore and yellowfin tuna in olive oil. If you can’t find these exact canned tunas, you can use whatever canned or jarred olive oil you can find.

Each can is 5 ounces, so you will need 10 ounces of canned or jarred tuna in olive oil.

The olive oil is necessary as it helps put together this Mediterranean tuna salad, so don’t buy tuna in water.

Make ahead

This tuna salad can be made ahead days in advance, which makes it perfect for meal-planning lunches for the week, or preparing for brunch on the weekend!

Just make the salad as directed, and store it in an airtight container in the refrigerator. The flavors will meld and mingle and it will be arguably even better as it sits.

Why use fresh herbs?

Fresh herbs are highly encouraged here because they have a cleaner, brighter flavor, and a fresher texture.

Dried herbs, in general, have a more muted, and slightly bitter flavor to them, and an unpleasant leathery texture.

Substitutions for flatbread

If you’re not a fan of pita, here are some other delicious options on which to serve your tuna salad:

• Naan bread
• Toasted sliced sourdough
• In a sliced baguette
• Over a bed of quinoa

Storage and leftovers

Any leftover tuna salad flatbread can be stored in an airtight container in the refrigerator for up to 4 days. 

More tuna salad recipes

• Looking for a hearty sandwich? Try my Pesto Tuna Baguette Sandwich
• Need more protein and fiber? Try my Tuna White Bean Salad
• Want something hearty and filling? Try my Tuna Pasta Salad
• Craving a healthy snack? Try my Lemon Herb Tuna Salad Snack Board