TEN-MINUTE TUNA PIZZA
Tuna pizza in ten minutes - just buy the base, top, bake and eat
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Spread the pizza base with tomato purée. Scatter over the garlic, olives, tomatoes and half the oil. Bake for 10 mins until the tomatoes start to colour and the base is crisp.
- Remove from the oven, sprinkle over the capers, tuna and basil, drizzle with oil, then serve.
Nutrition Facts : Calories 322 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.65 milligram of sodium
TUNA PIZZA
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Spread the softened cream cheese on the pre-baked crust. Sprinkle the tuna and onions over the pizza; then top with shredded mozzarella cheese and optional red pepper flakes. Bake in preheated oven until the cheese has melted and started to brown, about 15 to 20 minutes.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 27 g, Cholesterol 54.1 mg, Fat 16.3 g, Fiber 1.1 g, Protein 18.4 g, SaturatedFat 9.3 g, Sodium 512.2 mg, Sugar 1.6 g
TUNA CALIFORNIA PIZZA
Provided by Food Network
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees (Fahrenheit). Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and saute 30 second (do not burn). Spread sauteed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8-10 minutes.;
TUNA, OLIVE & ROCKET PIZZAS
A simple storecupboard standby supper for the whole family - top your pizza bases with salty seafood and a garnish of rocket and red onion
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 27m
Number Of Ingredients 9
Steps:
- Heat oven to 240C/220C fan/gas 9. Tip the pizza mix into a bowl and make up following pack instructions. Cover the bowl with a cloth and leave for a few mins.
- Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
- Knead the dough for a few mins on a floured surface, then halve and put each piece, spaced apart, on a large oiled baking tray. Press with an oiled hand to make thin flat pizzas - they don't have to be perfectly round.
- Spread with the tomato purée mixture, then top with the tuna, capers, cheese and olives. Bake for 10-12 mins. Serve scattered with the onion and rocket.
Nutrition Facts : Calories 596 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
TUNA FISH PIZZA
This recipe originally used canned crab meat, but is a great favorite with children in the "tuna" flavor! Not to mention more economical! My children like it so much, I double the recipe.
Provided by Mom of Five
Categories Lunch/Snacks
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix tuna with mayo to taste and spread on halved English muffins.
- Top with cheddar cheese and put on a cookie sheet.
- Broil for a few minutes until cheese is melted and muffins are a bit toasted.
DICK CLARK'S SEARED TUNA PIZZA
Steps:
- For dough:
- Pour 3/4 cup warm water into large bowl; mix in yeast. Let stand until yeast dissolves, about 10 minutes. Mix in oil and salt. Add 2 cups flour. Using rubber spatula, stir until dough forms. Knead in bowl until smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 6 minutes. Transfer dough to oiled bowl; turn to coat. Cover bowl with plastic wrap and towel. Let rise in warm draft-free area until dough is doubled in volume, about 1 1/2 hours.
- For sauce:
- Combine soy sauce, oil, and wasabi in medium bowl; whisk until blended. Whisk in ginger. Season sauce to taste with pepper.
- Position rack in center of oven and preheat to 400°F. Place heavy baking sheet on rack to heat. Gently knead dough to deflate. Divide into 4 equal pieces; shape each into disk. Place on lightly floured surface, cover with towel, and let rest 15 minutes. Roll out each piece to 6-inch diameter round. Cover dough rounds again with towel and let rest 10 minutes.
- Roll out 2 dough rounds to 8-inch diameter rounds (dough will be about 1/8 inch thick). Brush each generously with wasabi sauce.
- Sprinkle heated baking sheet in oven lightly with flour. Transfer dough rounds to sheet. Bake crusts until golden on top and crisp on bottom, piercing large bubbles with fork if necessary, about 10 minutes Transfer to plates. Repeat with remaining 2 dough rounds.
- Meanwhile, prepare topping:
- Brush tuna steak with olive oil; sprinkle with salt and pepper. Heat heavy large nonstick skillet over high heat. Add tuna. Sear until brown outside, but still pink inside, about 5 minutes per side.
- Transfer tuna to work surface. Slice thinly. Arrange 1/4 of tuna on each pizza crust. Drizzle each with 1 tablespoon wasabi sauce and sprinkle with chopped green onions. Serve, passing remaining wasabi sauce separately.
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