From the Pantry: Tuna White Bean and Olive Flatbread Pitas
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
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