Pizza Tonnato

Rike’s photography is astounding. She’s won multiple awards for her nature shots. And this photo is no less appealing. Gorgeous, right? And looks mouthwatering – just not what I expected.

 

The actual PIZZA is and was made from tuna, eggs, and Parmesan.

 

This became my inspiration.

I combined my ideas and musings with her creativity to come up with Pizza Tonnato:

A tuna pizza topped with arugula and pine nuts – as well as “tonnato” sauce. (I actually came up with the name in my brain, googled it for fun, and discovered “tonnato” sauce is a real thing! It’s made with puréed tuna, capers, and lemon. PERFECT!

 

Enjoy this amazing, gourmet delight!

 

“Tonnato is a creamy and tangy sauce made with anchovies, capers, and canned tuna that tastes waaaaay better than it sounds.”

 

Pizza Tonnato

2 (5 oz.) cans of wild tuna, in extra virgin olive oil (drained)
9 quail eggs (OR 2 large chicken eggs)
1/2 cup grated Parmesan cheese
2 Tbs. fresh parsley, finely chopped
sea salt and pepper

1/2 cup grated Parmesan cheese
1 cup fresh arugula
1/4 cup pine nuts

2-3 Tbs. Tonnato Sauce**

 

Preheat the oven to 425 degrees.

Mix together (breaking the tuna into very fine pieces) the tuna, eggs, cheese, parsley, and salt and pepper.

Press into a parchment-lined 9″ round cake pan.

Top with the remaining 1/2 cup cheese.

Bake for 10-15 minutes, until beginning to brown and bubble.

 

Cool for several minutes. 

Before slicing and serving, top with arugula and pine nuts and dress or drizzle with Tonnato Sauce.

**Tonnato Sauce:
1 (5oz.) can olive packed tuna, oil reserved
2/3 cup mayonnaise
6 oil-packed anchovy filets
1/4 cup extra virgin olive oil

3 Tbs. lemon juice
2 Tbs. capers, drained
1 clove garlic, minced
1 pinch cayenne pepper
sea salt and freshly ground pepper

Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. 

Season with cayenne pepper, salt, and black pepper.