Ingredients
Units
Scale
For the Tuna Salad:
- 2 - (5 oz.) cans of Bumble Bee Tuna in water - drained
- 1/4 cup of Italian parsley - chopped
- 1 stalk of celery - chopped
- 2 slices of red onion - chopped
- 1/4 cup of black olives - chopped
- 1 tbs. capers - chopped
- 1/4 - 1/2 cup of grilled chick peas
For the Dressing:
- Juice of 1 lemon
- 3-4 tbs. olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
For the Garnish:
- Grape tomatoes
- Sliced lettuce
- Black olives - pitted
For the Flat Breads:
- 2 cups - all purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 cup warm water
- 3 tbs. olive oil
Instructions
For the Tuna Salad:
- Place the chick peas on a hot griddle and let them get a nice golden color; then set aside.
- Place the tuna in a bowl and separate with a fork. Add the chopped ingredients and toss.
For the Dressing:
- Combine the ingredients for the dressing and add to the tuna and mix. Refrigerate until ready to serve.
For the Flat Breads:
- In a large bowl combine the flour, salt, pepper and baking powder.
- Combine the warm water with the olive oil and slowly add to the dry ingredients while stirring; bring together.
- On a floured surface knead and form into a ball; then cut into six or eight pieces. Form the pieces into a ball.
- On a floured surface; roll out the balls into thin discs.
- Heat a griddle and place the discs on the hot griddle. When bubbles form turn over and finish cooking.
- Serve the tuna salad over warm flat breads and garnish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
