Of which 8.6 g sugars and 8.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Drained tuna · Onion softened in advance
Allergens gluten, fish, milk
Tonno e cipolla
Tuna and red onion
Tuna and onion make a salty-sweet pizza that shows up on menus all over Italy. Here, tuna in water and onion softened ahead of time keep the fat and moisture in check.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 70 g (2½ oz) peeled tomatoes, no added salt, with little juice
- 70 g (2½ oz) fior di latte mozzarella, well drained
- 65 g (2¼ oz) tuna in water, well drained
- 50 g (1¾ oz) red onion, peeled, raw
- 6 g extra-virgin olive oil
- 15 g (½ oz) water to soften the onion
- 0.3 g dried oregano
Method
- Preheat your pizza baking surface at 250–275 °C (480–525 °F) for 45–60 minutes. The B01 dough ball should be proofed and extensible; prep the toppings while the oven heats.
- Cut the onion into half-moons about 2 mm thick. Weigh out 50 g after peeling. Heat 4 g of the olive oil in a small skillet and add the onion, without letting it brown right away.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
