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Sicilian tuna and basil pizza
This satisfying pizza originates from the Italian island of Sicily, where fish such as tuna are a traditional staple.

½ clove garlic—minced (crushed)
3 tablespoons chopped canned tomatoes
1 tablespoon tomato paste
1 teaspoon extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 store-bought pre-baked pizza crust (about 12-inches in diameter and preferably thin crust). Alternatively use a large whole grain pita bread as the crust.
5 large fresh basil leaves—roughly torn
½ green pepper (capsicum)—finely sliced
6 oz (180g) canned light meat tuna in olive oil—drained and broken into small chunks
2½ oz (75g) mozzarella cheese—cut into small cubes


PREHEAT the oven to 230°C/450°F. MIX together the garlic, tomatoes, tomato paste, olive oil, salt and pepper. SPREAD a thin layer evenly over the pizza crust. ARRANGE the basil, green pepper and tuna evenly over the pizza crust. PLACE the cubed cheese evenly on top. PLACE the pizza directly on the oven rack and cook for 10 minutes. CUT into 6 slices to serve.



  Pizza Supremo. Pizza topped with red onion, red and green pepper, mushrooms, sliced sausage, anchovies, black olives and mozzarella cheese.


  Lemony Tuna, Olive and Vegetable Pasta. Pasta, green beans, red pepper and tuna tossed with a simple sauce flavored with lemon juice, olive oil, garlic and olives.


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