A simple, flavorful recipe with a Mediterranean soul- Crispy Mediterranean Tuna Pizza.
There’s something quietly magical about a recipe that doesn’t ask for much, yet delivers so much in return. This Crispy Mediterranean Tuna Pizza is one of those meals—a timeless classic with a gentle twist. Quick to make, comforting, and endlessly customizable, it’s a dish you’ll find yourself returning to, season after season.
Tuna pizza may sound unconventional to some, but in parts of Southern Europe—particularly along the Italian and Mediterranean coasts—this style of pizza is a local favorite. Known as pizza al tonno, it’s often found in seaside towns, served hot with a crisp base, tangy tomato sauce, and savory tuna flaked over bubbling cheese.
Whether you’re using homemade dough, store-bought crust, or even a tortilla for a crisp flatbread feel, this recipe is beautifully flexible. The star ingredient? High-quality canned or jarred tuna, packed in olive oil or water—whatever you have on hand works well.
Tips for the Best Crispy Mediterranean Tuna Pizza-
- Drain the tuna well to avoid sogginess and get the perfect texture.
- Start with tomato sauce and mozzarella, then layer tuna and toppings before baking.
- Add briny elements like capers or olives for depth and boldness.
- Finish with fresh herbs such as oregano or basil after baking for a fresh burst.
- A drizzle of chili crisp adds heat and a punch of umami—it’s phenomenal.
Some days, I scatter sliced red onions for sharpness. Other times, I crumble in feta or goat cheese, or add roasted peppers and artichoke hearts. The beauty of this recipe lies in its versatility—it bends and shifts with your cravings and pantry staples.
My husband, who once disliked tuna, now requests this pizza regularly. The first time I made it, he was hooked. These days, it barely lasts on the table.
What sets my version apart is how the tuna is seasoned before it ever hits the crust. Instead of scattering plain tuna from the can, I mix it with a few pantry staples—a touch of mayo, a little mustard, chopped pickles, fresh dill, and even a splash of lemon juice.
This simple step adds creaminess, tang, and a herby freshness that balances beautifully with the cheese and tomato base.
It’s not traditional, but it’s wildly flavorful. And that’s the fun of home cooking—making something familiar feel brand new.
Served with a fresh green salad or enjoyed all on its own, tuna pizza is a humble reminder that good food doesn’t need to be complicated to be unforgettable.
If you make my Easy Tuna Pizza, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations!
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Tuna Wraps –
- This isn’t your average tuna salad wraps —this is your fridge-cleaning, flavor-packed lunch hero.There’s something deeply satisfying about a good tuna salad wrap—simple, vibrant, and full of texture. It’s one of those meals that comes together in minutes but delivers more than you’d expect.
Oval Pizza Boats-
- After more research, I have chosen to call this dish Oval Pizza Boats because this style of flatbread with topping or filling appears in more than one country; therefore, we will refer to it as pizza boats.
Pepperoni and Burrata Pizza
- Pepperoni and Burrata Pizza with Pesto make an amazing dinner idea as well as party food. It is simple, tasty and so easy.
Baking pans I like:
Easy Tuna Pizza
This tasty and easy tuna pizza is amazing all year round. You may make your own dough, use store-bought or perhaps tortilla. Whatever you choose it is absolutely amazing.
Ingredients
🍕 For the Dough, Thin Crust, Sheet Pan Size:
- 300g (about 2¼ cups) “00” flour or all-purpose flour
- 180ml (¾ cup) lukewarm water
- 1 tsp sea salt
- ½ tsp active dry yeast
- 1 tsp olive oil
🍅 For the Base:
- 100g (about ⅓ cup) tomato pizza sauce or crushed San Marzano tomatoes
- 150g (1 ½ cups) shredded mozzarella cheese (or fresh mozzarella torn into pieces)
- 1 tbsp olive oil (for drizzling)
🐟 For the Seasoned Tuna Topping:
- 1 can (140g) tuna in olive oil or water, drained
- 1 tsp mayonnaise
- ½ tsp Dijon or yellow mustard
- 1 tsp chopped pickles
- 1 tsp capers
- 1 tsp chopped fresh dill or parsley
- ½ tsp lemon juice
- Black pepper, to taste
🧅 Optional Toppings (Highly Recommended):
- ¼ small red onion, thinly sliced
- 5 to 6 Italian olives, sliced
- ½ roasted red bell pepper, sliced (or use fresh if preferred)
- ½ tsp chili crisp or chili flakes (optional for heat)
- Fresh basil or oregano, for garnish
Instructions
🧄 Step 1: Make the Dough, if using homemade
- In a small bowl, mix 180ml lukewarm water with ½ tsp active dry yeast. Let it sit for 5–10 minutes until frothy.
- In a large bowl, combine 300g flour and 1 tsp sea salt. Pour in the yeast mixture.
- Stir until a rough dough forms, then knead on a floured surface for 6–8 minutes until smooth and elastic.
- Place in well oiled bowl, add a drizzle more, cover, and let rise for about 1 hour, or until doubled in size; Or refrigerate for up to 24 hours for deeper flavor—just bring it back to room temp before using.
🐟 Step 2: Prepare the Seasoned Tuna Topping
- In a bowl, mix together:
- 1 can tuna , drained
- 1 tsp mayonnaise
- ½ tsp mustard
- 1 tsp chopped pickles and capers
- 1 tsp chopped dill
- ½ tsp lemon juice
- A pinch of black pepper - Stir until evenly combined. Set aside. You can make this ahead and keep it in fridge. Make sure it is in the container with a lid because it will make your fridge stinky. I mean it is Tuna!
🍕 Step 3: Preheat & Prep the Crust
- Preheat your oven to 475°F (245°C).
- In 13 x 18 inches sheet pan or a bit smaller, roll out your dough into a thin rectangle to fit the pan. You can oil your hands to stretch it easier. Transfer to the prepped pan carefully. You can make this in any pan. Pizza pan works just as good. I just prefer sheet pan for this pizza.
🍅 Step 4: Assemble the Pizza
- Spread 120g tomato sauce, pizza sauce or marinara sauce evenly over the dough, leaving a slight border around the edges.
- Sprinkle evenly with about 180g shredded mozzarella, or mix of cheeses. Also, you can use as much cheese as you want.
- Spoon the seasoned tuna mixture over the cheese in dollops or spread gently.
Add optional toppings like red onion slices, olives, etc. - Drizzle lightly with olive oil.
🔥 Step 5: Bake the Pizza
- Bake for about 12 to 13 minutes, or until the crust is golden and crisp, and the cheese is bubbling.
- If desired, broil for 1 minute at the end for a bit of char—just keep a close eye!
🌿 Step 6: Finish and Serve
- Garnish with fresh oregano or basil.
- Optional: Add a drizzle of chili crisp or a few chili flakes for heat.
- Slice and serve warm with a side of simple greens or a fresh tomato cucumber salad.
Notes
- Drain the tuna well to avoid sogginess and get the perfect texture.
- Start with a good sauce and mozzarella, then layer tuna and toppings before baking.
- Add briny elements like capers or olives for depth and boldness.
- Finish with fresh herbs such as oregano or basil after baking for a fresh burst.
- A drizzle of chili crisp adds heat and a punch of umami—it’s phenomenal.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 267Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 555mgCarbohydrates: 38gFiber: 2gSugar: 2gProtein: 7g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
