Chili Crisp Tuna Melt Flatbread (Print Version)

Flatbread layered with spicy chili crisp, creamy tuna, and bubbling cheese, ready in under 30 minutes.

# Components:

→ Flatbread Base

01 - 2 large flatbreads (naan or pita, about 10 inches each)

→ Tuna Salad

02 - 1 can (5 oz) tuna in water, drained
03 - 3 tablespoons mayonnaise
04 - 2 teaspoons chili crisp, plus more for drizzling
05 - 1 small celery stalk, finely diced
06 - 1 tablespoon red onion, finely diced
07 - 1 teaspoon lemon juice
08 - Salt, to taste
09 - Black pepper, to taste

→ Toppings

10 - 1 cup shredded mozzarella cheese
11 - 1/4 cup shredded cheddar cheese
12 - 1 scallion, thinly sliced
13 - 1 tablespoon chopped fresh cilantro (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine drained tuna, mayonnaise, chili crisp, diced celery, diced red onion, lemon juice, salt, and black pepper. Stir until thoroughly blended.
03 - Arrange flatbreads on the prepared baking sheet. Spread the tuna salad evenly over each flatbread.
04 - Distribute mozzarella cheese and cheddar cheese evenly over the tuna mixture.
05 - Bake for 8 to 10 minutes, or until the cheese is melted and bubbling.
06 - Remove from oven. Drizzle extra chili crisp if desired, garnish with sliced scallions and cilantro. Slice and serve immediately.

# Expert Advice:

01 -
  • Chili crisp makes every bite a little party—if you know, you know.
  • The combo of crunchy veggies, creamy tuna, and oozy cheese turns even a rushed weeknight into something special.
02 -
  • Skipping the parchment paper means risking a stuck, messy flatbread—it&s not worth the struggle.
  • Mixing the chili crisp in after the mayo prevents oily pockets and gives the salad a more balanced heat.
03 -
  • Piling toppings too high prevents the cheese from browning, so layer evenly for perfect melting.
  • Draining the tuna thoroughly is the not-so-secret step behind a perfectly textured salad.
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