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 chopped jarred roasted red peppers
• Pinch crushed red pepper flakes
• Freshly ground black pepper
• 4 pitas

Instructions

1. 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.
2. Thinly slice the 2 remaining sun-dried tomatoes.
3. 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.
4. Heat a griddle or large skillet over medium-high heat.
5. 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.
6. Transfer, charred-side up, to serving plates.
7. Spread some of the bean mixture on each pita, and top with some of the tuna-olive salad.
8. Drizzle each with oil, and sprinkle with black pepper.