Preheat oven to 425°. Spread 2 oz. goat cheese on each naan. Bake until bread is toasty and crisp on the bottom, about 10 minutes.
Meanwhile, combine tomatoes, olives, fennel, green onions, and oil in a bowl. Season with salt and pepper.
Separate tuna into fat flakes and divide among naan. Spoon on tomato-olive salad and top with fennel fronds.
*Find in well-stocked grocery stores and Indian markets.