Puff Pastry Pizza with Tuna Tapenade

Tinned fish is a great addition to many vegetable dishes. It's certainly true for everybody's favourite, tuna. The tapenade in this recipe is made with tuna and anchovies.
  • 2 Recipe - persons
  • Recipe - time: 45 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 1 can of tuna in olive oil, drained
  • 1/2 garlic clove
  • 3 salted anchovy fillets, soaked to remove excess salt and drained
  • 2/3 cup (100 g) black olives, pitted
  • 2 teaspoons capers, rinsed and drained
  • 2 tablespoons light olive oil
  • 2 teaspoons red wine vinegar
  • One 17-ounce (500 g) package of puff pastry, thawed if frozen
  • 6 ounces (150 g) mixed tomatoes, thinly sliced
  • 3/4 cup (200 g) artichoke hearts (from a can or jar), coarsely chopped
  • 2 scallions, halved lengthwise
  • 6 cups (200 g) Swiss chard, leaves only
  • 2 tablespoons black olives
  • 4 thyme sprigs
  • 2 oregano sprigs, leaves only, finely chopped
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • 2 basil sprigs, leaves only

Recipe - how do you make it

Unlike most tinned fish, anchovies aren’t steamed, but ripened in salt for six months before being canned with olive oil. That’s why anchovies have a limited shelf life and are best kept in the fridge.

Recipe - steps

  • 1 Preheat the oven to 350 °F (180 °C).
  • 2 To make the tapenade: blend the tuna, garlic, anchovies, olives, capers, light olive oil, and vinegar in a food processor or with an immersion blender to form a coarse paste.
  • 3 Line a baking sheet with parchment paper and preheat it in the oven. Cover the sheet with the puff pastry sheets. Lightly score a 3/4-inch (2 cm) border around the edge of the pastry. Spread on the tapenade, making sure to leave the edges uncovered. Top with the tomato.
  • 4 Combine the artichoke, scallion, chard, olives, thyme, and oregano in a medium bowl with 2 tablespoons of extra virgin olive oil. Season with salt and pepper. Scatter the vegetables onto the tomatoes.
  • 5 Bake the pizza for 20 to 25 minutes, until the edges are golden brown. Drizzle with extra virgin olive oil and garnish with basil. Serve immediately.

Skipjack tuna in olive oil

Anchovy fillets in olive oil

Anchovy paste