Yellowfin Tuna Flatbread

Perfect as an appetizer or snack, this crispy flatbread with yellowfin tuna, sun-dried tomatoes, and fresh herbs is a bite of the Mediterranean.

INGREDIENTS

2 cans King Oscar Yellowfin Tuna in Extra Virgin Olive Oil
2 (8-10 inch) lavash flatbreads
3 tbsp extra virgin olive oil, plus more for serving
1/4 cup slivered sun-dried tomatoes
1 tsp chopped fresh parsley
1 tsp chopped fresh rosemary
1/2 tsp dried oregano
1/2 tsp grated fresh garlic
1/4 to 1/2 tsp crushed red chili
1/4 tsp sea salt
1/2 cup fresh whole milk ricotta cheese

Yellowfin tuna in extra virgin olive oil

WHERE TO BUY

PREP TIME:

10 min

SERVES:

4-8

HERE’S WHAT YOU DO...

Preheat oven to 400°F. Put flatbreads on large baking sheet. Bake 5 minutes.
Combine the yellowfin tuna, 3 tablespoons olive oil, parsley, rosemary, oregano, garlic, chili, and salt in medium bowl.
Spread ricotta evenly over each flatbread, top with tuna mixture and sprinkle with sun-dried tomatoes. Slice each flatbread into four pieces. Drizzle with additional olive oil and serve.

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