Recipe Card

Tuna Melt Pizza

Ingredients

  • 1.5kg Jus-Rol™ Reduced Fat Puff Pastry, thawed or 3 x Jus-Rol™ Reduced Fat Puff Pastry Sheets, thawed
  • 3 medium onions, finely chopped
  • 3 tbsp Vegetable oil
  • 3 x 400 g cans chopped tomatoes
  • 2 tsp dried mixed herbs
  • 500 g frozen broccoli, thawed
  • 4 x 185 g cans tuna in water, drained
  • 350 g 30% less fat grated cheddar cheese

Equipment required

  • Saucepan
  • Rolling Pin
  • Pastry cutters
  • Baking Sheet

Techniques used

Method

    (If made using a pastry block) Makes 32

  1. Cook the finely chopped onions in the oil until very soft but not browned. Add the tomatoes and herbs and simmer until very thick and pulpy, season, then allow to cool. Drain the broccoli well on kitchen paper then cut into small pieces.
  2. Preheat the oven to 220°C (200°C for fan assisted)/425°F/Gas Mark 7.
  3. Cut the pastry into four, roll out each section to approximately 24x47cm. Trim the outer edge straight, then cut into 8 squares. Leave the pastry to rest for 5 minutes.
  4. Place on baking sheets then spread about a tablespoon of the tomato sauce on each. Add broccoli pieces and flakes of tuna then scatter over the cheese.
  5. Bake in the oven for 15 minutes until the pastry is golden and crisp.

    (If made using pastry sheets) Makes 24

  1. Cook the finely chopped onions in the oil until very soft but not browned. Add the tomatoes and herbs and simmer until very thick and pulpy, season, then allow to cool. Drain the broccoli well on kitchen paper then cut into small pieces.
  2. Preheat the oven to 220°C (200°C for fan assisted)/425°F/Gas Mark 7.
  3. Open the pastry sheet and divide into two width ways, then divide each width into four equal squares approximately 10.5cm, repeat with the other two sheets making 24 squares. Leave the pastry to rest for 5 minutes.
  4. Place on baking sheets then spread about a tablespoon of the tomato sauce on each. Add broccoli pieces and flakes of tuna then scatter over the cheese.
  5. Bake in the oven for 15 minutes until the pastry is golden and crisp.