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Pizza al Tonno e Cipolla with tuna and red onion
Homemade Italian Tuna and Onion Pizza

Tuna and Red Onion Pizza

Author: Flavelo
Recipes Main Courses Quick Meals
A classic of coastal Italy where simplicity reigns. 'Tonno e Cipolla' (Tuna and Onion) is a textbook example of two strong flavors creating perfect unity. Red onion sweetens as it caramelizes, softening the salty, briny character of tuna. This pizza isn't about complex toppings, but high-quality canned fish and fresh onions meeting on a crispy crust.
🕒 Prep Time 1 hr 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 820 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Strainer: For thoroughly draining tuna (critical!).
  • Sharp Knife or Mandoline: For wafer-thin onion slices.
  • Baking Sheet & Parchment: For baking.
  • Scale: For measuring.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Make the dough: proof yeast in warm water. Sift flour into bowl, mix in salt, add yeast water and oil.

Tip: Yeast dissolved in warm water starts working immediately, producing CO2 to lift the dough.
2 ✓

Knead 10 mins until silky. Rise covered 1 hour until doubled.

Tip: Dough is ready when it springs back slowly after poking. This shows strong structure (gluten).
3 ✓

Meanwhile, put tuna in a strainer and press out oil/water firmly with a spoon. Peel and slice onion very thinly.

Tip: Don't toss the oil—it's great for dressings! But on pizza, it just makes dough soggy.
4 ✓

Preheat oven to 425°F (220°C). Stretch dough and place on baking sheet.

Tip: Let dough rest on sheet 5 mins after stretching to reduce shrinkage.
5 ✓

Spread tomato sauce, top with mozzarella. Flake drained tuna evenly over top.

Tip: Break tuna into small chunks so every bite gets some.
6 ✓

Cover with red onion rings. Sprinkle with black pepper.

Tip: Onion loses water and sweetens while baking (caramelization); pepper highlights this sweetness.
7 ✓

Bake 15-20 mins until onion edges char and cheese is golden. Top generously with fresh chopped parsley before serving.

Tip: Never bake parsley; it loses Vitamin C and fresh taste. Always add at the end.

Recipe FAQ

Why was my pizza watery?
Canned tuna holds lots of liquid. If not pressed thoroughly in a sieve, leaking juice will soak the dough during baking.
Can I use water-packed tuna?
Yes, it's lower calorie. But oil-packed tuna offers more intense flavor and stays juicier in the oven.
Which onion to use?
Red onion is best; it's sweeter and milder than yellow onion, plus it looks great.

Ingredients

  • 1 lb Pizza Flour
  • 1 1/4 cups Lukewarm Water
  • 1 packet Active Dry Yeast
  • 2 tsp Salt
  • 1 tsp Olive Oil
  • 3/4 cup Tomato Sauce
  • 8 oz Mozzarella Cheese
  • 1 can Tuna in Oil (5 oz, drained)
  • 1 large Red Onion
  • 1 bunch Fresh Parsley
  • 1 pinch Freshly Ground Black Pepper