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Mediterranean tuna pizza
20 Min Serves 4
Ingredients
- 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
Made with
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
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.
Step 1
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Spread the pesto over the pizza crust, then top with the spinach.
Step 2
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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