🍕 Pizza tonno e cipolla
Pizza tonno e cipolla is topped with tomato, mozzarella, flaked tuna and thinly sliced onion. The onion softens and sweetens in the oven, while the tuna adds a savoury, meaty bite. It is an everyday pizzeria choice in Italy and very popular across Europe, served whole.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g ready pizza dough (or homemade)
- 150 g crushed tomatoes
- 100 g mozzarella, torn
- 120 g canned tuna, drained
- 1 small red onion, thinly sliced
- 1 tsp dried oregano
- 1 tbsp olive oil
Method
- Preheat the oven with a stone or tray inside to the maximum.
- Stretch the dough by hand into a 30 cm round, leaving a slightly thicker rim.
- Spread the tomato and scatter the mozzarella.
- Add flakes of tuna and the onion, sprinkle with oregano.
- Bake on the hottest setting of the oven (250–280 °C) on a preheated stone or tray for 7–10 minutes until the crust is blistered.
- Drizzle with the oil and serve.
How to make it lighter
- Choose tuna canned in water rather than oil.
- Use less mozzarella and spread it thinly — cheese is the most calorie-dense topping.
- Eat half a pizza with a large green salad instead of a whole pizza alone.
History
Tuna and onion is a long-standing Italian pizzeria topping with no recorded origin; today it is popular in Italy and across Europe.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →