Yellowfin Tuna Flatbread
Servings
4-8
Prep Time
10 minutes
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
Perfect as an appetizer or snack, this crispy flatbread with yellowfin tuna, sun-dried tomatoes, and fresh herbs is a bite of the Mediterranean.
Instructions
- 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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Cold Waters
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