Recipe courtesy of Devorah / @theyummyvegan

  • Preheat oven to 375°F.
  • To make the pesto sauce, combine the basil, pine nuts, parmesan, garlic, salt and pepper in a food processor. Pulse about 6-8 times or until mixture is crumbly.
  • With the processor on low, slowly add the oil ⅓ cup at at time until the mixture comes together like a loose paste.
  • Spread the pesto on the flatbread or pizza crust. Amount used will depend on the size of your flatbreads/crust; any extra pesto can be stored in the refrigerator.
  • Scatter on plant-based tuna. Add a bit more grated parmesan if desired. Transfer to a baking sheet or pizza pan.
  • Bake for 10-12 minutes or until toppings are bubbling and crust is browned.

 

Pesto Tuna Flatbread
  • Preparation10 minutes
  • Serves 4

INgredients

For Pesto

  • 2 cups fresh basil
  • ⅓ cup pine nuts
  • ½ cup grated plant-based parmesan, plus more for topping
  • 2 cloves garlic
  • ½ teaspoon fine sea salt
  • Ground black pepper, to taste
  • ⅓ to ½ cup olive oil

 

  • 1 pouch of Good Catch® Naked in Water Plant-Based Tuna
  • 2 flatbreads, or 1 pizza crust

Instructions

Recipe courtesy of Devorah / @theyummyvegan

  • Preheat oven to 375°F.
  • To make the pesto sauce, combine the basil, pine nuts, parmesan, garlic, salt and pepper in a food processor. Pulse about 6-8 times or until mixture is crumbly.
  • With the processor on low, slowly add the oil ⅓ cup at at time until the mixture comes together like a loose paste.
  • Spread the pesto on the flatbread or pizza crust. Amount used will depend on the size of your flatbreads/crust; any extra pesto can be stored in the refrigerator.
  • Scatter on plant-based tuna. Add a bit more grated parmesan if desired. Transfer to a baking sheet or pizza pan.
  • Bake for 10-12 minutes or until toppings are bubbling and crust is browned.