Directions:

• Thaw flatbread overnight at room temperature.
• Line sheet pan with parchment paper and spray with pan release.
• Preheat oven to 400° F.
• Weigh then rinse onions under running water. Drain well in a colander. Hold refrigerated until ready to use.
• Dice onions into ¼” pieces. Note: 2.5 oz equals ~3/8 c.
• Rinse cilantro under running water and drain in a colander. Further dry cilantro by rolling in a disposable paper towel.
• Cut away thick stems of cilantro bunch, then finely chop. Hold refrigerated until ready to use.
• Combine Greek yogurt, mayonnaise, Sriracha, and lemon juice in a large bowl. Add undrained tuna and using fresh gloves, crumble into small pieces. Mix gently until all ingredients are combined.
• Place flatbreads on pan. Top each flatbread with 2 oz tuna salad using a packed no. 16 disher. Spread tuna salad to cover top of flatbread. Top with 1 oz mozzarella cheese using 2 oz spoodle. Sprinkle 1 tsp diced red onion and ½ tsp chopped cilantro on
• Bake at 400° F for 7-8 minutes.