Pizza Marinara with Tuna and Capers
Updated March 14, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14-ounce) can tomatoes, finely chopped and drained in a strainer for 1 hour, or ¾ cup fresh tomato sauce (page 000)
- 2garlic cloves, minced (1 if using fresh tomato sauce, which is already seasoned)
- Salt to taste
- 1can olive oil-packed light (not albacore) tuna
- 112- to 14-inch pizza crust
- 1teaspoon thyme leaves, chopped
- 1teaspoon minced fresh rosemary
- Hot red pepper flakes
- 1tablespoon capers, drained and rinsed thoroughly with cold water
- ½sweet red pepper, cut in thin strips
- 1tablespoon extra virgin olive oil
Nutritional analysis per serving (1 servings)
1419 calories; 40 grams fat; 7 grams saturated fat; 18 grams monounsaturated fat; 11 grams polyunsaturated fat; 180 grams carbohydrates; 18 grams dietary fiber; 15 grams sugars; 82 grams protein; 3335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a pizza stone, if you have one, on the middle rack of the oven. Preheat the oven to 450°.
- Step 2
If using drained canned tomatoes, season with half the garlic and salt to taste.
- Step 3
Break up the tuna in a bowl with a fork and add the remaining garlic and half the thyme and rosemary.
- Step 4
Spread the tomatoes or tomato sauce over the pizza. Distribute the tuna over the tomato sauce. Sprinkle on the remaining thyme and rosemary, the pepper flakes, capers, and strips of sweet red pepper. Drizzle on the olive oil.
- Step 5
Place the pizza pan on the stone in the hot oven. Bake 10 to 15 minutes, until the crust is brown. Remove from the heat, cut into wedges (I use kitchen scissors for this), and serve.
Private Notes
Comments
Good the first time. Second time I added Parmesan and it was even better.
I mix a can of large tuna with a small tin of caponata, add some olives - Not the ones with stones removed - and mix everything together. Never added capers but pretty sure they can be addedd too. Spread the mixture on the base and add some, not too much cheese, either grated or in slices scattered at random. I prefer fresh buffalo mozzarella but dried sheep cheese works equally well. Scrumptious
Wonderful! This has been on regular rotation since we first tried it. We do use tomato sauce, largely to give the other ingredients something to Hold them in place, and yellow peppers just for contrast.
Love this! I’m not sure many people would think it’s tuna, and we’ve made it a number of times. So good, and for so little effort.
This was delicious! However, it was a lot of topping for a thin-crust, 12-inch pizza. I would recommend spreading the toppings between two smaller pies!
Delicious!!! I added a little dash of parmesan cheese and some arugula to top it all off. For sure a repeat pizza at our home.
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