Mediterranean tuna pizza
20 Min Serves 4
- 1 store-bought pizza crust
- 3 tbsp sun-dried tomato pesto
- 100g spinach leaves
- 1 x 120g tin of John West Tuna No Drain
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 1 tomato, chopped
- 3 tbsp pitted olives, sliced
- 60g Feta, crumbled
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
Tuna steak with a drop of sunflower oil. Pack your midweek meals or post-gym snacks with natural protein made easy with our no-drain, fridge-friendly pot.
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Spread the pesto over the pizza crust, then top with the spinach.
Combine tuna, red onion, garlic, tomato and olives. Spread evenly over the pizza and top with the Feta. Bake for 15 minutes until golden. Slice and serve warm.
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