Meal Type, Pizza, Entrées

Mediterranean Tuna Salad Flatbread

This Mediterranean tuna salad flatbread is the perfect protein and vegetable packed meal. Delicious albacore and yellowfin tuna mixed with lemon, parsley, sun dried tomatoes, capers, black olives, shallots, dill and artichoke hearts all piled high on a whole wheat pita and sprinkled with feta cheese and micro greens. You’ll love this simple flavor packed lunch or dinner. 

Original recipe courtesy of Nutmeg Nanny.

Total Time 4 Servings
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
6 5 5 0


  • 1 can Genova Yellowfin Tuna in Olive Oil, do not drain
  • 1 can Genova Albacore Tuna in Olive Oil, do not drain
  • 1 (2.25 ounce) can sliced black olives, drained
  • 1 small shallot, minced
  • 1/2 lemon, zested and juiced
  • 1/4 cup diced sun dried tomatoes
  • 1/4 cup diced artichoke hearts
  • 1/4 cup minced fresh parsley
  • 2 tablespoons capers
  • 2 tablespoons minced fresh dill
  • Kosher salt, to taste
  • Black pepper, to taste
  • 4 whole wheat pitas
  • 2 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 4 tablespoons crumbled feta cheese
  • Microgreens, for topping, optional


  1. In a large mixing bowl add tuna with the packaging oil, lemon zest, lemon juice, shallot, sun dried tomatoes, artichoke hearts, parsley, capers, and dill. Stir to combine, taste and season with the desired amount of kosher salt and black pepper.
  2. Place pitas on a baking sheet (you may have to use 2 baking sheets) and brush the top of the pitas with olive oil and sprinkle with garlic powder.
  3. Top each pita with an equal amount of tuna salad and sprinkle with an equal amount of crumbled feta cheese.
  4. Turn your broiler on high, move the rack near the top of the oven and place the trays under the broiler. Broil for about 5-7 minutes or just until the pita edges are browned and toasted and tuna salad is warmed through.
  5. Remove from the oven and sprinkle with microgreens if desired.