Here is the recipe for the tuna zucchini pizza, a subtle marriage between land and sea, melting and crispy.
Ingredients for 4 people :
1 zucchini 1 small box of tuna 1 clove of garlic 2 beautiful tomatoes 5 tbsp. olive oil 1 roll of pizza dough 70 g of abundance 1 pinch of Espelette pepper Salt, freshly ground pepper
Tuna zucchini pizza recipe
Wash the zucchini (do not peel), grate it. Drain and set aside the tuna. Peel and chop the garlic. Chew the tomatoes, cool them in ice water. Cut them in half, remove the seeds and crush them.
In a skillet,
Heat 3 tablespoons of oil, sweat the garlic and add the crushed tomatoes. Season to taste. Cook until the tomato water evaporates. Let cool (about 30 minutes).
Preheat the oven to 180°C (th.6).
Spread the pizza dough on a baking sheet, spread the tomato sauce over its entire surface. Sprinkle with grated zucchini, tuna and plenty of it. Drizzle with the remaining olive oil, sprinkle with Espelette chilli pepper. Place in the oven and cook for 15 minutes.
Learn more about tomatoes
Very low in calories (15 calories per 100 g), the tomato are nonetheless provided with vitamins (C, E…) and minerals (calcium,
magnesium, iron, zinc…).
Known for its aperitif qualities, it is best eaten at the beginning of a meal, its acidity stimulating digestive secretions and preparing the body for a better assimilation of food.
Regular consumption would be an asset for health because tomatoes have a preventive action against cancer.
Recipe: A. Beauvais, Photo: F. Hamel