Pesto Tuna Niçoise Lavash

Lavash, an unleavened Middle Eastern flatbread, makes a great base for what Italians might call piazza.  But of course the varieties of toppings peg the meter.  Here I use tuna with Mediterranean herbs and flavors - pesto, olives and onions.  A nice appetizer, or light meal.
1 can tuna, drained
2 Tbsp good real mayonnaise
1 green onion, sliced
1 Tbsp lemon juice

2 sheets lavash flatbreads
1/4 cup pesto
1/2 purple Bermunda onion, sliced
1 cup grated Monterrey Pepper Jack cheese
1/4 red pepper, finely diced
1/4 orange pepper, finely disced
1 small can sliced black olives

Preheat oven broiler. Mix the tuna, mayonnaise, green onion and lemon juice together in a bowl. Set a side.

Lay lavash sheets on individual oiled baking sheets. Spread pesto evenly about the two lavash sheets. 

Top with the tuna mixture and the purple onion.

Follow with the cheese, peppers and olives.

Broil lavash sheets about 4-5 inches from broiler elements, for about 5 minutes, or until browned and bubble. Watch carefully so as not to burn. Remove from broiler and slice to serve.
Serves 8 as an appetizer.