Mediterranean Tuna Salad Flatbread

This Mediterranean tuna salad flatbread is the perfect protein and vegetable-packed meal. Delicious 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.

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Servings flatbreads

Ingredients

1 (5 ounce) can Yellowfin Tuna in Olive Oil do not drain
1 (5 ounce) can 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

Instructions

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 the tuna salad is warmed through.
Remove from the oven and sprinkle with microgreens if desired.

Nutrition

Course Main Course, Salad

Cuisine American

Keyword mediterranean tuna flatbread, mediterranean tuna salad, tuna pizza, tuna salad flabread

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