Crispy Pizza With Tuna, Dried Tomatoes And Soy Mayonnaise
- 30m Prep Time
- 2h Cook Time
- 2h Ready In
A crispy filo pastry pizza topped with oven-dried tomatoes, fresh cucumber, tuna, and a soy mayonnaise. A light and flavorful summer dish.
Ingredients
- 5 tomatoes
- 6 cherry tomatoes (yellow)
- 12 filo pastry (or feuille de brick)
- 2 9/11 oz butter
- 1 pomodori
- 0.5 cucumber
- 7/16 lbs tuna
- 1 10/13 oz lettuce
- icing sugar
- olive oil
- salt
- pepper
- 0.5 lime
- edible flowers (optional)
- 1 egg yolk
- 8/15 oz mustard
- 5/14 oz vinegar
- 7/10 oz soy sauce
- 1/3 lbs sunflower oil
- hand blender
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 177 mg
- Iron: 4.61 mg
- Magnesium: 121 mg
- Phosphorus: 372 mg
- Potassium: 2134 mg
- Zinc: 2.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 tomatoes
- 6 cherry tomatoes (yellow)
- 12 filo pastry (or feuille de brick)
- 2 9/11 oz butter
- 1 pomodori
- 0.5 cucumber
- 7/16 lbs tuna
- 1 10/13 oz lettuce
- icing sugar
- olive oil
- salt
- pepper
- 0.5 lime
- edible flowers (optional)
- 1 egg yolk
- 8/15 oz mustard
- 5/14 oz vinegar
- 7/10 oz soy sauce
- 1/3 lbs sunflower oil
- hand blender
Let's Cook
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Step 1.
Preheat the oven to 80°C. Bring a small saucepan of water to a boil.
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Step 2.
Score a small cross into the skin of the vine tomatoes and cherry tomatoes. Blanch the tomatoes in the boiling water for 15 seconds, then immediately transfer them to ice-cold water. Peel off the skins.
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Step 3.
Halve the vine tomatoes, remove the seeds, and place them on a baking tray lined with baking paper. Season with salt, pepper, olive oil, and a sprinkle of icing sugar. Dry in the oven at 80°C for about 2 hours.
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Step 4.
After 1 hour 15 minutes, add the cherry tomatoes to the tray, also seasoned with salt, pepper, olive oil, and icing sugar. Continue drying for the remaining 45 minutes.
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Step 5.
Preheat the oven to 170°C. Melt the butter in a small saucepan.
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Step 6.
Cut the filo pastry (or feuille de brick) into round shapes, using a pastry cutter if needed. Brush each piece of dough with melted butter and stack 4 sheets of dough per pizza. Place the bases on a baking tray lined with baking paper. Cover with another sheet of baking paper and a second tray on top to keep them flat. Bake for 10–12 minutes or until golden brown.
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Step 7.
While the pizza bases are baking, peel the cucumber. Dice the pomodori tomato, cucumber, and tuna into small cubes.
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Step 8.
To make the soy mayonnaise: Add the egg yolk, mustard, and vinegar to a tall mixing jug. Using a hand blender, blend slowly while adding the oil in a thin stream until the mayonnaise thickens. If it’s too thin, add a little more oil. Season with soy sauce. (Alternatively, use ready-made mayonnaise mixed with soy sauce.)
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Step 9.
Top the crispy pizza bases with the different tomatoes, cucumber, tuna, lettuce leaves, and edible flowers if using. Grate over some lime zest and season with salt and pepper. Finish with a few dots of soy mayonnaise.