From the Pantry: Tuna, White Bean and Olive Flatbread Pitas

• 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

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.

white beans, tomatoes, extravirgin olive oil, white vinegar, garlic, kosher salt, tuna, black, red peppers, red pepper, freshly ground black pepper, pitas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/from-the-pantry-tuna-white-bean-and-olive-flatbread-pitas.html (may not work)