Course Anytime, Dinner, Lunch


  • 1/4 Cup Sour Cream
  • 1/2 Cup Mayonnaise
  • 1 Tsp. Garlic - Finely Chopped
  • 1 Tbs. Parsley - Chopped
  • 1 Tsp. Lemon Juice
  • 2 Cups Canned Tuna - Drained
  • 1/4 Cup Roasted Red Peppers - Cut in Strips
  • 1/2 Cup Artichoke Hearts - Chopped
  • 1 Tsp. Oregano Flakes
  • 4 Kontos® Olive Flatbread Pieces


  • 1. Combine sour cream, mayonnaise, garlic, parsley and lemon juice in a bowl. 2. Add tuna, artichoke hearts and oregano flakes and mix. 3. Toast 4 pieces of Kontos Olive Flatbread in toaster oven for 4 minutes. 4. Place one flatbread on cutting board and spoon on tuna mixture. Add a layer of provolone cheese slices, roasted red pepper strips, and top with second flatbread. 5. Heat in Panini press for a few minutes if desired. Cut in quarters. Repeat with two more flatbreads. Plate and serve!
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Tuna Salad & Provolone on Olive Flatbread