Little Italy Tuna Pizza Salad

Little Italy Tuna Pizza Salad

2 7-ounce cans Kirkland Signature solid white albacore tuna, drained and flaked
2 tablespoons Dijon mustard
4 large (9-inch) pita breads
4 teaspoons Kirkland Signature extra virgin olive oil
3 tablespoons Kirkland Signature shredded Parmigiano Reggiano, divided
6 cups baby arugula or spring salad mix
1/2 medium red bell pepper, diced
1/2 medium yellow bell pepper, diced
20 small grape tomatoes (5 ounces)

1/2 cup prepared balsamic vinaigrette or Italian dressing

In a small bowl, gently combine tuna and mustard.
Set aside.

Lightly coat the entire surface of each pita with oil and sprinkle the top side with 1 teaspoon Parmigiano Reggiano.

Heat a skillet over medium-high heat. Grill each pita, cheese side up, for about 1 1/2-2 minutes, then flip and grill the other side for about 1 1/2-2 minutes, or until the edges are toasted and crisp. Remove from the pan and place on a plate.
Top each pizza crust with arugula or salad mix, the tuna mixture, bell peppers and tomatoes. Drizzle
with dressing and sprinkle with the remaining Parmigiano Reggiano. Makes 4 servings.