Even if your pantry is close to bare, you probably have the fixin’s for these super-simple and special flatbreads. The combo of sun-dried tomatoes and vinegar gives the bean spread a tangy earthiness that goes great with the tuna-and-olive salad. It’s a perfect big snack or small meal. Or try the spread on your favorite crackers for party appetizers.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 453 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 13 mg |
| Sodium | 772 mg |
Reviews
Add some pickles too and it adds to the deliciousness along with swapping white wine vinegar with red wine vinegar!
Why are the olives listed twice? Is that a mistake?
Two cans of tuna and approximately same amount of olives and roasted red peppers from recipe (1/2 cup of each) with full smear of hummus made a hardy lunch for 4. I had chickpea hummus on hand so I used that instead of white bean hummus.
The white beans tasted a lot like a really great hummus. Love the olives and roasted red peppers. I didn’t use the tuna because we’re not fans but absolutely loved the flavors!