Spicy Sriracha Tuna Flatbread

Spicy Sriracha Tuna Flatbread
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 20


  • 20 Flatbread, WG
  • 2.5 oz Onion, red, raw, EP
  • 3 Tbsp Cilantro, EP
  • 1 cup Greek yogurt, plain
  • 1 cup Mayonnaise
  • 1/4 cup Sriracha
  • 3 Tbsp Lemon juice
  • 1 StarKist® Chunk Light Tuna in Water, low sodium, 43 oz pouch
  • 1 lb 4 oz Mozzarella cheese, shredded


  • 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.
Servings Per Container: 20 Serving Size: 1 each
Amount Per Serving DV%*
Calories 398
Total Fat 18.51g
Saturated Fat 4.65g
Trans Fat 0g
Cholesterol 39.28mg
Sodium 732.63mg
Total Carbohydrate 32.03g
Dietary Fiber 3.07g
Protein 28.29g

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.