canned tuna pizza

[buceriasdon]

I have a request for a tuna pizza this Tuesday, thinking about pesto on one half, tomato sauce on the other for comparison. Anyone else ever made one? I'll be using oil packed tuna with onion and olives. A light use of gouda cheese.
Don

[Essen1]

I have a request for a tuna pizza this Tuesday, thinking about pesto on one half, tomato sauce on the other for comparison. Anyone else ever made one? I'll be using oil packed tuna with onion and olives. A light use of gouda cheese.
Don

I make Tuna pizza fairly regularly.

It's always good but not everyone's taste. Use the Tuna in oil because it stays moist during baking. And add some red onions and black olives, too. A sprinkle of olive oil and oregano rounds the pie out.

Tastes great if you have the palate for it. 

[Tscarborough]

Fresh tuna I could see, but canned?!

I would (will) buy about a pound of fresh yellow fin, cut into 3/4" chunks, marinate it in a heavy lime marinade (basically, ceviche it), then use it.

[parallei]

Capers

[dellavecchia]

Fresh tuna I could see, but canned?!

I would (will) buy about a pound of fresh yellow fin, cut into 3/4" chunks, marinate it in a heavy lime marinade (basically, ceviche it), then use it.

One of my very favorite things in this world is canned tuna from Italy packed in olive oil (tonno). If I feel like splurging, I get ventresca which is belly tuna. Mike's suggested accompaniments are dead on in my book - and I sometimes dress the pizza with fresh arugula right before serving.

John

[Tscarborough]

Well, I will try anything, so OK!  I'm on it.

[parallei]

Im' with John,+1 on the high end Italian tuna canned in oil.  Good with pasta.  But I'm tell'n ya, CAPERS

[dellavecchia]

Im' with John,+1 on the high end Italian tuna canned in oil.  Good with pasta.  But I'm tell'n ya, CAPERS

Oh yeah, capers are incredible with tuna!

John

[buceriasdon]

Pizza night was moved. I went with an Alfredo sauce, olive oil packed tuna, green pepper and yes capers! This pie was excellent, exceeded my expectations. Baked at 700 in my LBE.

[norma427]

Pizza night was moved. I went with an Alfredo sauce, olive oil packed tuna, green pepper and yes capers! This pie was excellent, exceeded my expectations. Baked at 700 in my LBE.

buceriasdon,

Your pie looks very tasty.  I never used tuna before on pizza, but your choice of ingredients sound and look like they go together well.  Your crust also looks good.

Norma

[TXCraig1]

The boys and I closed out the snapper season before the Thanksgiving hunt. Now it's tuna time!

Home canned tuna is the best and so easy to make with a simple canning setup. I use olive oil and add some cracked black pepper and either fresh oregano or rosemany.

Frozen tuna steaks from the store would make better canned tuna than anything you can buy (around here anyway).

Craig

[norma427]

The boys and I closed out the snapper season before the Thanksgiving hunt. Now it's tuna time!

Home canned tuna is the best and so easy to make with a simple canning setup. I use olive oil and add some cracked black pepper and either fresh oregano or rosemany.

Frozen tuna steaks from the store would make better canned tuna than anything you can buy (around here anyway).

Craig

Craig,

Wow, that picture is amazing!    Your boys look so proud, too.

Norma

[dellavecchia]

The boys and I closed out the snapper season before the Thanksgiving hunt. Now it's tuna time!

Home canned tuna is the best and so easy to make with a simple canning setup. I use olive oil and add some cracked black pepper and either fresh oregano or rosemany.

Frozen tuna steaks from the store would make better canned tuna than anything you can buy (around here anyway).

Craig

Those snapper look incredible. They would cost thousands at Whole Foods! Every once in awhile I spring for a whole red snapper and grill it.

I have always wanted to preserve my own tuna as well. Thanks for the tips.

John

[buceriasdon]

Thanks Norma, I seem to have found the combination of dough, a blend, and my LBE. My crusts have been turning out very well and tasty. Best crusts in the area, hands down. One problem has however come up and will require more testing and perhaps reformulating. The local seed and cereal store is out of gluten and the owner has no idea when, if ever they will get it back in stock. Same thing happened with walnuts about a year ago. I may have to go into Puerto Vallarta and search gluten out. Sigh, it's one thing or another at times here in this part of Mexico.
Don

buceriasdon,

Your pie looks very tasty.  I never used tuna before on pizza, but your choice of ingredients sound and look like they go together well.  Your crust also looks good.

Norma

[TXCraig1]

Craig,

Wow, that picture is amazing!    Your boys look so proud, too.

Norma

Thank you Norma. They don't look nearly as proud as their daddy however!

Craig

[TXCraig1]

Those snapper look incredible. They would cost thousands at Whole Foods! Every once in awhile I spring for a whole red snapper and grill it.

Thanks John,

Is there anything better? (Except for pizza of course)

Craig

[Tscarborough]

TXCraig, are you on the Island?  It looks like you live a couple canals down from some friends of mine.

[TXCraig1]

Yes, just off the ICW. What street are they on?

[Tscarborough]

Royal 5th court.

[TXCraig1]

I'm not in Corpus - I'm a few islands to the north - closer to Houston.