RecipesDinner
Dinner
Tuna and Red Onion Pizza
Tinned tuna, thin red onion and capers over melted light mozzarella, a pinch of chilli flakes cutting through the richness. The chippy-night favourite, rebuilt on a base that actually carries protein.
- Serves
- 2
- Prep
- 15min
- Cook
- 15min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar
Per serving
- Calories
- 309kcal
- Protein
- 18.9g
- Carbs
- 22g
- Fat
- 16.2g
- Fibre
- 2.5g
01
Ingredients
For 2 servings · MetricUS
- 2high-protein pizza basesone pack
- 4 tbsppassata
- 1 tspdried oregano
- 1 clovegarlic, minced
- 100glight mozzarella, gratedhalf a block
- 145gtinned tuna in spring water, drainedone tin
- ½red onion, very thinly sliced
- 1 tbspcapers, drained
- ¼ tspchilli flakesto taste
- 1 tspolive oil
- black pepperto taste
- 2high-protein pizza basesone pack
- 4 tbsppassata
- 1 tspdried oregano
- 1 clovegarlic, minced
- 3½ ozlight mozzarella, gratedhalf a block
- 5 ozcanned tuna in spring water, drainedone can
- ½red onion, very thinly sliced
- 1 tbspcapers, drained
- ¼ tspchilli flakesto taste
- 1 tspolive oil
- black pepperto taste
02
Method
Heat the oven.
Preheat the oven to the temperature stated on the pizza base pack, usually around 220C fan, and put a baking tray in to heat up.
Make the sauce.
Mix the passata with the oregano, garlic and a pinch of black pepper.
Top the pizzas.
Brush each pizza base lightly with olive oil, then spread the passata mix evenly over both, leaving a small border.
Scatter the mozzarella over both bases.
Break the drained tuna into chunks with a fork and distribute it evenly across the two pizzas. Tuna dries out fast under high heat, so keep the chunks reasonably chunky rather than shredded.
Scatter the red onion and capers over the top, then finish with the chilli flakes.
Bake and rest.
Slide the pizzas onto the hot tray and bake for 12 to 15 minutes, until the base is crisp at the edges and the cheese has fully melted.
Rest for a minute before slicing.