Tuna, Fresh Mozzarella, and Basil Pizza

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant tuna, fresh mozzarella and basil pizza offers a sophisticated twist on a classic favourite, swapping heavy dough for a light and crisp puff pastry base. The combination of fresh ahi tuna and creamy mozzarella creates a refined flavour profile, while the addition of ginger and radishes provides a bright, peppery finish. It is a wonderful choice for a summer evening, providing a delicate balance of textures and fresh, vibrant ingredients that celebrate high-quality seafood.

As a high-protein dish, this recipe is ideal for those seeking a nutritious yet indulgent-tasting meal. The use of shop-bought pastry makes preparation remarkably simple, allowing you to focus on the assembly of the fresh toppings. Whether you are hosting a garden lunch or looking for a quick gourmet dinner, these individual pizzas offer a modern touch that is sure to impress.

Ingredients for Tuna, Fresh Mozzarella, and Basil Pizza

1 sheet frozen puff pastry (half of 17.90g package), thawed
2 teaspoons extra-virgin olive oil plus additional for brushing and drizzling
4 large spring onions, chopped
30g ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
1/60g ball fresh mozzarella cheese, cut into 12 thin slices, drained on several layers of paper towels
12 large fresh basil leaves
4 cherry tomatoes, quartered
4 Kalamata olives, pitted, quartered
2 rábanos, en rodajas finas
1 teaspoon minced peeled fresh ginger

How to make Tuna, Fresh Mozzarella, and Basil Pizza

Position rack in centre of oven and preheat to 204°C. Roll out puff pastry on floured work surface to 11-inch square. Using 4 1/2-inch bowl as guide, cut out 4 rounds from pastry. Transfer pastry to large ungreased baking sheet, spacing apart. Place another baking sheet atop pastry rounds to weigh down slightly. Bake until pastry is golden brown and baked through, about 20 minutes. Uncover pastry and cool completely. DO AHEAD: Pastry can be made 6 hours ahead. Let stand at room temperature.

Preheat oven to 204°C. Heat 2 teaspoons olive oil in medium nonstick skillet over medium heat. Add spring onions; sauté until soft but not brown, about 2 minutes. Remove from heat. Divide spring onions among pastry rounds. Brush tuna lightly with olive oil; sprinkle with salt and pepper. Alternate 3 tuna slices, 3 mozzarella slices, and 3 basil leaves in concentric circles, slightly overlapping, atop spring onions on each pastry round. Scatter tomatoes, olives, and radish slices over each. Sprinkle each with ginger and drizzle with olive oil. Bake just until tuna is opaque around edges but still translucent in centre, about 3 minutes. Transfer to plates.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.