Ahi Tuna Pizzas with Mozzarella and Basil

French Friday’s with Dorie

Ahi Tuna Pizzas

Friday came and went and truthfully I hadn’t thought about even posting on these individual Ahi Tuna Pizzas with Mozzarella and Basil that came up for last week’s French Friday’s with Dorie. I just didn’t think they would be all that special but I was wrong. Yes, I was wrong and Dorie Greenspan was right. Imagine that. Sue me.

But lets face it, once again Ms. Greenspan is pusing off stuff on toast as French cuisine so some skepticism is warranted.

Oh yeah sure, her version traces it’s lineage from Yves Camdeborde’s Paris bistro Le Comptoir and was intended to be served from individual rounds of frozen puff pastry but when you break it all down, isn’t that really just a half step away from toast on the scale of culinary inventiveness? (I wonder if Yves uses frozen puff pastry too?)

No? Well I thought perhaps not so I eliminated the step altogether and instead set up these Ahi Tuna Pizzas on small pieces of the Persian flatbread sangak which we are lucky enough to be able to pick up weekly and freshly made at a local Persian bakery. Sangak is Iran’s “national bread” according to Wikipedia which makes me scared to think what the national bread of The United States might be. (Does anyone have any ideas?) Anyway, it’s flat but dimpled texture made it a perfect stage from which the ingredients here could perform their symphony.

Ahi Tuna PizzasThe recipe below is my adaptation as other changes had to be made after I got home and took stock of what I forgot to buy. But the flexibility to adapt as necessary is the brilliance of stuff on toast and why these types of recipes are so easy to invent and pull off. Even for the French want in on the action.

Ahi Tuna Pizzas with Mozzarella and Basil

The ahi, onion, ginger, and salty olive flavors blended up supremely well and dish took mere minutes to put together at the end of a day where more than 15 minutes prep for dinner was a lot to ask. I do like my ahi on the rare side but when it is sliced this thin even a few minute was enough to keep anyone from complaining about it being ‘raw’.

Tuna Pizza-

Ahi Tuna Pizzas with mozarella & basil

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 Pizzas

Serving Size: 1 pizza

The original recipe from Dorie Greenspan calls for fresh mozzarella which, among other things, is much more sophisticated than the grated, part skim variety I sued here. If you wish to use it instead be sure to dry it out by resting it on some paper towels for a few minutes. I found that with the onion mixture I did not miss the mozzarella and the grated cheese did a fine job of holding the ingredients on the pizza. You decide for yourself! There are no wrong answers when it comes to Stuff On Toast.

This is what you will need:

  • 4 pieces of lightly crisped flatbread or toasts
  • 2 teaspoons olive oil
  • 1 small onion chopped
  • 1 bunch scallions, whites and light greens chopped
  • 1 8 oz piece of sushi grade ahi, cut crossways into thin strips
  • 8 cup grated part skim mozzarella cheese
  • 12 large basil leaves
  • 4 cherry tomatoes
  • 2 radishes sliced very thin
  • 4 black brined olives, pitted and sliced
  • 1/2 teaspoon minced ginger

This is how you make it:

  1. Position rack in center of oven and preheat to 400°F.
  2. Line a sheet pan with parchment paper and set out the four flatbreads or pieces of bread and put into the oven for a few minutes on each side to lightly toast.
  3. Heat 2 teaspoons olive oil in medium nonstick skillet over medium heat. Add onions and green onions and sauté until soft but not brown, about 3 minutes. Remove from heat.
  4. Divide onions among pastry rounds. Brush tuna lightly with olive oil; sprinkle with salt and pepper. Evenly spread the grated cheese on top of the onions and then assemble the pizzas by alternating 3 tuna slices with 3 basil leaves, etc. slightly overlapping,
  5. Scatter tomatoes, olives, and radish slices over each and sticking out from under the tuna. Sprinkle each with ginger and a drizzle of olive oil.
  6. Bake until tuna is just opaque around edges but still translucent in center, about 3 minutes. Transfer to plates and serve immediately.


About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. I fear it’s Wonder Bread… GREG

  2. I’m a fan of a recipe using puff pastry. I was going to skip this because of the tuna, bit the puff pastry reeled me back in!

  3. Trevor, I like the fact that you got creative with this recipe and used sangak (which I have never tasted before but will look for because it sounds fabulous and I like discovering different types of bread – after all we are known not only for being relentless radish lovers as the same holds true for breads). Your presentation is fantastic – got to love the pictures that you take!

  4. LOL – I am so excited that you turned this into stuff on toast!

  5. Ah, so you turned stuff on toast into stuff on crackers. Very clever…

    By the way, anyone who can follow my logic should probably be somewhat afraid. Just saying…

  6. Ah, “stuff on toast” an analogy for so many things that are handed to us in life. But my I never heard of sangak looks tasty. Love your version and join the party… I don’t think any of us followed Dorie’s direction on this one.

  7. There once was a piece of bread
    It felt rather lifeless and dead
    So to be the bread with the most
    It turned itself into toast
    And was eaten with tuna & spreads

  8. I have come to love stuff on toast! Although I didn’t use the tuna…mine were very good! I am looking forward to trying them again with the tuna. Yours look wonderfully delicious!! Glad you got them made. See you in Seattle!

    • I know a new weekly favorite when I try one and this is it. Anything I can get on the table in 30 minutes from when I get home and tastes this good is certainly one and I’ll be making it again and again. See you soon!

  9. There really “are no wrong answers when it comes to Stuff On Toast” or stuff on sangak! Sangak has piqued my curiosity in a big way!

  10. I love it – the flexibility of stuff on toast. This whole stuff on toast idea is pretty grand. I’d say Dorie knows her stuff on toast pretty well. Your stuff looks great, on toast, that is.

  11. Sangak sounds delicious. I’ve never seen it but want to look for it now. Fun take on the recipe!

  12. Add me to the troops that now want some sangak. But I will be more greedy and go so further to now wish for a Persian bakery in my local soccer friendly suburbs. Hmmm. Not happening. We are lucky we have a Wegman’s grocery chain 🙂 But I shall Google and head to Philly on that account. Your stuff on toast looks fab as always. If I actually do catch up and make this one I will dig deeper and at least try a bite of the “raw” tuna. With my poor husband’s luck, I may actually like it (less for him…).

  13. Oh wow, those look good! Using the sangak really does take this into weekly favorite territory.

  14. Wow! Yours look divine. I wasn’t tempted to even try these, but you have changed my mind. Thanks!!

  15. This looks fantastic! I love the combination of flavors here, YUM!

  16. love it!

  17. love pizza, I will try this recipe, cheers


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