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An overhead photo of tuna pizza on a piece of parchment paper on a wooden cutting board, with one slice cut. Next to this is a cloth napkin and a bowl of basil.
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Tuna Pizza with Onions and Black Olives

If you’re a fan of meat on pizza, why not try it with a seafood twist? Yellowfin tuna adds a meaty and salty profile, complementing the sweetness of the fresh mozzarella and red onion.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree
Cuisine: Italian
Servings: 4 (makes one 14-inch pizza)
Author: Candace Nagy

Ingredients

For Topping

  • 8 ounces fresh mozzarella cheese
  • 1 small red onion
  • 1/8 cup black olives
  • 1 (5-ounce) can yellowfin tuna (olive oil-packed preferred)

Optional Garnishes

  • Drizzle of extra virgin olive oil
  • 4 to 5 fresh basil leaves

Instructions

  • Preheat the oven to 450°F. If you’re using a pizza stone, make sure to put it into the oven to preheat.

To Make the Sauce

  • Season the crushed tomatoes. Add the olive oil to a saucepan and heat to medium-low. When the oil shimmers, add the garlic and let simmer until fragrant, about 30 seconds. Add the tomatoes, salt, sugar, basil leaves, and Italian seasoning (if desired) and stir.
  • Simmer. Lower the heat and let simmer uncovered for 15 minutes, then remove from heat. Let cool slightly before adding to the pizza crust.

While the Sauce Simmers, Ready the Toppings

  • Get your ingredients ready. Tear or slice the mozzarella cheese into approximately 1-inch thick pieces; open the can of tuna and set aside (do not drain); thinly slice the onion; quarter the olives.
  • Prep the crust. Line a large baking sheet with parchment paper (or dust with flour, cornmeal, or semolina) to prevent sticking, then place the pizza crust on top.

To Build and Bake the Pizza

  • Build the pizza. Begin by adding 1 1/2 cups sauce, leaving a small border for the crust, followed by the cheese. Use a fork to remove the tuna in large pieces and place them uniformly onto the pizza. Finish by evenly distributing the onions and olives.
  • Bake the pizza. Transfer the pizza (including the parchment paper, if using) onto the pizza stone. Alternatively, place the baking sheet onto the middle oven rack. Bake for 9 to 12 minutes (depending on your oven and doneness preference), or until the cheese begins to bubble and the crust is golden brown.
  • Serve. Remove from the oven. Optionally, finish by a drizzling on olive oil and tearing on the basil leaves.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and olives used in this recipe.
  • If your olives have pits, remove them by hitting the olive with the side of your knife and your palm.
  • To store: Stack the cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
    To reheat: Reheat at 450°F directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes, or until the cheese is slightly bubbling.

Nutrition

Calories: 487.5kcal | Carbohydrates: 51.6g | Protein: 28.5g | Fat: 18.8g | Saturated Fat: 8.7g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 5.7g | Cholesterol: 60.1mg | Sodium: 1513.3mg | Potassium: 160.6mg | Fiber: 2.1g | Sugar: 8.8g | Vitamin A: 425.2IU | Vitamin C: 2.1mg | Calcium: 302.8mg | Iron: 3.7mg

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