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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
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.
Im' with John,+1 on the high end Italian tuna canned in oil. Good with pasta. But I'm tell'n ya, CAPERS
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.
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
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
Craig,Wow, that picture is amazing! Your boys look so proud, too.Norma
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.