Tuna and onion pizza: the best recipe – Italian Cuisine

Tuna and onion pizza: the best recipe

Our tips for making a pizza with tuna and onions digestible and fragrant

There tuna and onion pizza is one of the most popular flavors on pizza menus.
Often snubbed because it is considered not very digestible especially at dinner, it is actually much lighter than other preparations, just prepare it in the right way.

How to make the perfect pizza base

Ingredients for the pizza base

330 g of water
20 g of extra virgin olive oil
10 g of sugar
15 g of fresh brewer's yeast
600 g of flour 0 (or 200 of Manitoba and 400 of 0)
10 g of salt


First, dissolve the yeast in the water and then mix it with the flour, oil and sugar. Only at the end add the salt.
Work the dough with your hands inside a large bowl or with a planetary mixer until all the ingredients are well blended.
Then form a smooth and uniform ball and let it rest in a lightly greased container covered with cling film.
Leave everything in the oven off for about 3-4 hours.
Once doubled, divide the dough into three pieces and spread with your hands inside three well-oiled pans.
Let it rise for another hour, covering the trays.
If you want a fairly thick and soft pizza, divide the dough into only two parts.

Pizza with tuna and red or white onions?

At this point it is time to proceed with cooking, but you have to decide if you want a red or white base pizza.
If you prefer it with tomato then pour a few tablespoons of tomato sauce seasoned with oil and salt on each pan and bake in the static oven at maximum temperature, one pan at a time.
The ideal would be to cook the pizza for the first 15 minutes in the lower part.
Then season with the onion sliced ​​thinly and sautéed in oil for 10 minutes and the well-drained and uncooked tuna in oil. Cook for another 10 minutes, but this time in the middle of the oven.
This is also the time to add the mozzarella if you like it with the tuna and onion, but be careful to drain it well.
If you prefer pizza on a white base, cook the pans with the simple dough only seasoned with a little oil and salt for 15 minutes in the lower part of the oven and then season with the rest before cooking for another 10 minutes.

Onion cooked or raw on pizza?

As you have read, we suggest using an onion lightly sautéed in a pan and therefore more digestible.
The more you let it soften over a low heat, the better.
However, you can also add it raw and let it cook in the oven, but in this case the taste will remain much more intense and the consistency less pleasant, but it is a matter of taste.

Which onion to use for pizza dressing

There is no onion better than others in our opinion for the preparation of pizza with tuna.
You can opt for a classic sweet blonde or a more intense Tropea red onion.
The important thing is to cut it into slices that are not too thick and leave it to soak in cold water for a while, so it will be more digestible.

Which tuna to use for pizza

The tuna must be of excellent quality, like a belly, and preferably in oil, but drain it very very well before putting it on the dough.

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