Juicy Tuna Flatbread Pizza Recipe

Here is my go-to tuna flatbread pizza recipe, with a quick homemade garlic-herb base, fresh toppings, and a nice blend of melted cheeses that work perfectly with the tuna.

This tuna flatbread has become my family’s favorite weeknight dinner solution. I often make extra portions since my kids always ask for seconds, and the leftovers make a great lunch the next day. Nothing beats having dinner ready in under 20 minutes, right?

What Kind of Tuna Should I Use?

For this flatbread pizza, oil-packed tuna steaks are the way to go since they’re more flavorful and moist than water-packed varieties. While the recipe calls for tuna in sunflower oil, you can also use tuna packed in olive oil – in fact, some people prefer it for its richer taste. The key is to look for good quality tuna steaks rather than flaked tuna, as the larger, meatier chunks will give your pizza a more substantial bite and won’t dry out during baking. If you can’t find tuna steaks in oil, regular canned tuna will work in a pinch, but try to drain it well and maybe add a drizzle of olive oil to keep it from becoming too dry.

Options for Substitutions

This easy pizza recipe can be adapted with several ingredient swaps if needed:

• Tuna steak in oil: You can use regular canned tuna in water (just add a drizzle of olive oil), or try canned salmon or even leftover cooked chicken for a different spin.
• Greek flatbreads: Any flatbread works here – try pita bread, naan, or even a regular pizza crust. Tortillas can work too, just make them extra crispy in the oven first.
• Mozzarella cheese: Feel free to use other melting cheeses like provolone, mild cheddar, or a pizza cheese blend. For a dairy-free option, try dairy-free mozzarella-style shreds.
• Red onion: White or yellow onions work fine, or try sliced shallots for a milder flavor. If you’re not big on raw onions, try sautéing them first.
• Olives: Any type of olives work well here, or skip them altogether. You could add capers instead for a similar salty punch.
• Fresh basil: If you don’t have fresh basil, use dried basil (about 1 teaspoon), or try fresh parsley or arugula after baking.

Watch Out for These Mistakes While Baking

The biggest challenge when making tuna flatbread pizza is ending up with a soggy base – to prevent this, pre-bake your flatbreads for 3-4 minutes until slightly crispy before adding any toppings. Another common mistake is using tuna that’s too wet, so make sure to drain your tuna steak thoroughly and pat it dry with paper towels to avoid a watery pizza. The secret to perfect flatbread pizza lies in the temperature – baking at too low heat won’t give you that desired crispy crust, so crank your oven up to 425°F (220°C) and place the flatbreads on the middle rack. For the best flavor combination, don’t skip letting your red onions soak in cold water for 10 minutes before adding them to the pizza – this simple step removes their sharp bite while keeping their pleasant crunch.

What to Serve With Tuna Flatbread Pizza?

This Mediterranean-style flatbread pizza pairs perfectly with a few simple sides that won’t overshadow its fresh flavors. A light arugula salad dressed with lemon juice and olive oil makes for a peppery complement to the tuna and cheese. Since this pizza is on the lighter side, you might want to add some roasted vegetables like zucchini or bell peppers on the side – they’ll pick up the Mediterranean theme nicely. For a complete meal, consider serving it with a small bowl of tomato soup or a simple Italian-style antipasto plate with marinated artichokes and roasted red peppers.

Storage Instructions

Keep Fresh: Once your tuna flatbread pizza has cooled down, wrap it in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 2 days, though it’s really best enjoyed fresh. The salad should be stored separately to keep it crisp.

Make Ahead: You can prep some components ahead of time to make assembly quicker. Mix the tomato sauce and slice your toppings up to a day in advance, storing them separately in the fridge. When you’re ready to eat, just assemble and bake!

Warm Up: To enjoy leftover pizza, pop it in a preheated oven at 350°F for about 5-7 minutes, or until the cheese starts to melt again. Using the oven instead of the microwave helps keep the flatbread base nice and crispy. Add fresh basil leaves after reheating.

Preparation Time	10-15 minutes
Cooking Time	7-8 minutes
Total Time	17-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

• 1 container tuna steak in sunflower oil
• 2 greek flatbreads
• 1/3 can finely diced tomatoes
• 2 teaspoons concentrated tomato paste
• Black pepper to taste
• 2 handfuls shredded mozzarella cheese
• Several thin slices of red onion
• 6 sliced olives
• Pinch of dried oregano
• A few fresh basil leaves
• Mixed green salad

Step 1: Prepare the Oven and Flatbreads

Preheat your oven to 180°C (fan setting).

Place the flatbreads onto a baking tray, making sure they are evenly spaced to allow for proper baking.

Step 2: Make and Spread the Tomato Sauce

In a bowl, combine chopped tomatoes with tomato puree.

Season this mixture with a little black pepper to taste.

Spread the tomato sauce evenly onto the flatbreads, ensuring you leave a border of about 1 cm around the edges to achieve a neat finish.

Step 3: Assemble the Pizzas with Toppings

Scatter half of the grated mozzarella cheese over the sauce-covered flatbreads.

Then, add toppings like tuna, olives, and red onion.

Cover everything with the remaining cheese and sprinkle a pinch of dried oregano on each pizza for enhanced flavor.

Step 4: Bake the Pizzas

Place the tray in the preheated oven and bake the pizzas for about 7-8 minutes.

Keep an eye on them until the edges are lightly golden and the cheese is perfectly melted and bubbly.

Step 5: Garnish and Serve

Once the pizzas are done, remove them from the oven and scatter a few fresh basil leaves on top.

Serve immediately with a mixed leaf salad on the side for a refreshing accompaniment.

Step 6: Consider Alternatives and Tips

For a variation, feel free to substitute the olives and onions with peppers or mushrooms based on your taste preferences.

Additionally, if you’re short on time, try cooking the pizzas in an air fryer for a quicker option without compromising on taste.