Tuna Melt Flatbread
with Tomatoes and Pickles
Who doesn’t crave a Tuna Melt sandwich every once in a while?
Classic flavors and gooey melting cheese, with a lower-carb bonus (for those who are counting) makes Tuna Melt Flatbread perfect for a lunch/brunch buffet or party appetizer.
Here, the same sandwich ingredients are served atop a crispy-thin lavash flatbread. Red ripe tomato slices are an essential fresh element while simultaneously great for presentation. Tangy “bread & butter” pickles add crunch and a delightful hint of sweetness. Definitely crave-worthy.
Tuna Melt Flatbread Recipe
- canned tuna
- red onion
- mayonnaise (or half mayonnaise/half yogurt)
- celery salt
- lemon juice
Chop the vegetables into relatively small pieces. Mix with tuna, mayonnaise, seasonings, and lemon juice to taste. Keep this version of tuna salad on the drier side so it doesn’t soak the flatbread.
- bread & butter pickles
Sliced red ripe tomatoes. Blot with paper towels to remove much of the moisture. Dry bread & butter pickles on paper towels too.
- whole wheat lavash flatbread
- olive oil
- sharp cheddar cheese, shredded
- parsley, chopped
- celery leaves, chopped
Preheat oven to 400°F.
Brush both sides of lavash flatbread with a very light coat of olive oil. Place on a rimmed baking sheet and heat for a couple minutes to slightly crisp up the flatbread.
Remove from oven and spread tuna salad over the flatbread. Arrange tomatoes on top of the tuna, season tomatoes with salt and pepper, then place a pickle on top of each tomato. Sprinkle cheddar cheese over the top.
Bake until the cheese is melted. Remove from oven.
Sprinkle with chopped parsley and chopped celery leaves. Slice and serve immediately to retain crispy flatbread.
The Flatbread Pizza Collection
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