Tag: Tuna

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

Method

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.

Canapes with Russian salad with tuna – Italian Cuisine

»Canapes with Russian salad with tuna


If you haven't done it yet, make the Russian salad.
Drain the tuna well and mix it with the Russian salad (if it is whole fillet fillets, chop it up first).
Add the mayonnaise and mix again.

Cut the bread into slices and lightly toast it in a non-stick pan on both sides.

Stuff each piece of bread with a little Russian tuna salad, then decorate with a slice of olive.

The canapes with tuna Russian salad are ready, you just have to serve them.

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Potato and tuna dumplings – Italian Cuisine

»Potato and tuna dumplings


First wash the potatoes, cook them for about 35-40 minutes (depending on the size of the potatoes), then peel them, mash them with a fork and season with salt, pepper and chopped parsley.

Cut the puff pastry into 6 equal wedges, arrange a little potato mixture on the wide part, then add the tuna and olives.

Roll the pastry over the filling (almost as if to form croissants), leaving the 2 ends open, with the filling visible.
Arrange the bundles on a baking sheet lined with parchment paper, brush with milk, decorate with sesame seeds and finally bake for about 20 minutes (or until golden brown) at 180 ° C, in a pre-heated ventilated oven.

The potato and tuna bundles are ready: serve hot or lukewarm.

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