Olive Oil and Oregano Tuna Flatbread
Perfect as an appetizer or snack, the tuna and tangy sun-dried tomatoes are a perfect pairing on this crispy flatbread.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna
- 17 (8-10 in) lavash flatbread
- 1 ½ c extra virgin olive oil
- ½ c fresh parsley, chopped
- 2 ½ Tbsp fresh rosemary, chopped
- 1 Tbsp dried oregano
- 1 Tbsp grated fresh garlic
- 1 Tbsp crushed red chili
- 2 tsp sea salt
- 1 qt ricotta cheese
- 2 c sun-dried tomatoes, slivered
Instructions
- Preheat the oven to 400°F. Put the flatbreads on sheet pans. Bake 5 minutes.
- Combine the tuna, extra virgin olive oil, parsley, rosemary, oregano, garlic, chili ,and salt in a bowl.
- Spread the ricotta evenly over each flatbread. Top with the tuna mixture and sprinkle with the sundried tomatoes. Slice each flatbread into four pieces. Drizzle with additional olive oil and serve.
