Tuna and Onion Pizza

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A thin crust with tomato, mozzarella, tuna, and onion gives Tuna and Onion Pizza a light, savoury flavour perfect for relaxed pizza nights when you want something homemade.

Freshly baked tuna and onion pizza with melted mozzarella, tender tuna pieces, and soft onion rings topped with basil.

Everyone loves pizza, right? One of my favourite toppings has always been Tuna and Onion Pizza. You already know how I feel about pizza toppings.

For me, a “real” pizza stays close to tradition. I enjoy tandoori chicken or bulgogi, but not on my pizza. You can have a look at my guide to authentic Italian pizza toppings, where I share the classics we grew up with and how each one is traditionally made.

Tuna and onion pizza served on a rustic wooden table with a pizza cutter and bottle in the background.

This Tuna and Onion Pizza is a classic you will find on many pizzeria menus across Italy.

It reflects the simple style of Italian cooking and proves you don’t need complicated combinations to make a satisfying pizza. Give it a try and let me know how you like it. Buon appetito!

What I Enjoy About This Homemade Pizza

Gives you a homemade pizza that tastes like something you’d happily order out.
Works well with my homemade dough, which stays light even with a generous topping.
Uses ingredients you likely already have, so it works well when you don’t feel like planning dinner.

Key Ingredients for Tuna and Onion Pizza

Pizza Dough

I use my homemade dough because it bakes with a soft centre and gentle chew, giving the pizza a pleasant base for simple, traditional toppings.

Tomato Purée

Adds a smooth, tangy layer that brings the topping together. Its acidity balances the richness of the tuna and keeps everything tasting fresh.

Mozzarella

Melts into a soft, even layer that settles around the topping. Using both sliced and shredded pieces helps the cheese spread well across the surface.

Tuna and Onion

These are the main toppings for this pizza. The tuna flakes easily and stays moist, while the onion softens in the oven and adds mild sweetness that works well with the savoury tuna.

Find the complete list with measurements in the recipe card below.

How to Make Tuna and Onion Pizza

Step 1: Make the pizza dough and leave it to rise.

Soft, risen pizza dough resting in a bowl.

Step 2: While the dough rises, prepare the toppings by slicing and shredding the mozzarella.

Step 3: Prepare the tomato base by mixing the tomato purée with extra virgin olive oil, oregano, and salt.

Tomato purée mixed with olive oil and oregano, ready to use for tuna pizza toppings.

Step 4: Once the dough is ready, divide it into 4 smaller balls and roll each one into circles about 0.5 cm – ¼ inch thick.

Step 5: Spread the tomato base over the pizzas and bake them in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.

Step 6: Remove the pizzas from the oven and add the mozzarella, tuna, and sliced onion on top. Return them to the oven for 5 minutes to melt the cheese.

Rolled pizza dough beside a tuna onion pizza topped with tomato sauce, mozzarella, tuna, and sliced onions before baking.

Step 7: Take the pizzas out of the oven and drizzle with extra virgin olive oil.

Step 8: Add fresh basil leaves, slice, and serve warm.

Golden tuna pizza fresh from the oven with bubbling cheese, onion slices, and basil on top.

Frequently Asked Questions

Can I use tuna in brine instead of tuna under oil?

Yes. Tuna in brine works, but it can be a little drier. Drain it well and add a small amount of olive oil so the topping stays soft while baking.

What type of onion works best for this homemade pizza?

White or yellow onion works well because both soften quickly in the oven. Red onion is also suitable if you prefer a milder flavour.

Can I make this pizza ahead and reheat it?

Yes. The toppings can be prepared earlier in the day and kept covered in the fridge. The pizza is best baked and served soon after adding the toppings, so the mozzarella melts properly, and the crust stays firm.

What other traditional toppings work well with tuna and onion?

Tuna and onion pair well with a few classic additions such as capers, black olives, or extra oregano. These are common in Italian pizzerias and blend naturally with the flavour of the tuna.

Extra Help from the Kitchen

Use Well-Drained Mozzarella – Excess moisture stops the base from baking evenly, especially with toppings like tuna. Pat the cheese dry with kitchen paper so it melts without leaving water on the surface.

Keep the Onion Thin – Thin slices soften quickly and blend better with the melted cheese. Thicker pieces stay firm in the centre and do not settle into the topping as well.

Flake the Tuna Gently – Breaking the tuna into small pieces helps it spread evenly across the pizza. Smaller flakes warm through without creating dense clusters.

Use a Hot Baking Surface – A preheated tray or stone helps the base firm up as soon as it hits the heat. This keeps the crust light and prevents the centre from softening under the toppings.

Variations and Twists

Add Black Olives – Scatter a handful of pitted black olives along with the tuna and onion to introduce a salty, briny note and a deeper colour contrast.

Include Capers Before Baking – Add a few capers with the tuna and onion so their tangy, savoury bite warms gently into the topping while it bakes.

Finish with Fresh Oregano and Basil After Baking – Once the pizza is out of the oven, sprinkle fresh oregano and tear fresh basil leaves on top. The herbs lift the flavours and add fragrance.

Use a Thin Crust Style for Crisp Texture – Roll the dough slightly thinner than usual and bake at a higher temperature. The base becomes crisp under the tuna-and-onion topping for a different texture experience.

Storage and Shelf Life

Store leftover slices in an airtight container in the fridge for up to 2 days. Freezing works well for up to 1 month if the slices are wrapped individually to protect the topping. Thaw in the fridge overnight before serving.

Reheat in a hot oven at 180°C – 350°F until the slices warm through and the base becomes firm and crisp again.

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