Using store-bought Indian flatbread, high-quality canned tuna, and two kinds of Specialties olives makes this the perfect shortcut pizza and salad meal…and it’s just so easy and so good!
Recipe and image attributed by Chef Jamie Gwen
Ingredients
- 2 store-bought Naan flatbreads
- 4 ounces goat cheese
- 6 Pearls Specialties Garlic-Stuffed Olives
- 8 Pearls Specialties Kalamata Olives
- 1/2 fennel bulb, shaved thinly on a mandolin
- 1 cup cherry tomatoes, halved
- 2 green onions, thinly sliced
- Juice of 1/2 a lemon
- 2 tablespoons extra-virgin olive oil
- One 4-ounce can good-quality tuna packed in olive oil, drained
Cooking Instructions
- Spread 2 ounces of goat cheese on each Naan and air fry at 400°F for 6 minutes or until toasty. (You can preheat your traditional oven and bake at 425°F for 10 minutes, if you prefer.)
- Meanwhile, drain the Garlic-Stuffed Olives and slice each olive crosswise into 3 pieces. Drain the Kalamata Olives and cut them in half.
- In a mixing bowl, combine both olives, the shaved fennel, halved cherry tomatoes and the green onions. Season the salad with salt and pepper, add the lemon juice and olive oil and toss gently to mix.
- Flake the tuna, leaving larger pieces, and spread the tuna over the goat cheese on both Naans. Top with the salad and finish with some of the fronds from the fennel.
