"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, September 4, 2013

Fresh Tuna, Mozzarella and Basil Pizza #French Fridays with Dorie

Yum
Fresh Tuna, Mozzarella, and Basil Pizza: Simple Living and Eating


During the summer we spend a lot of time at our camp in the Adirondack Mountains. In this rural part of New York State the only fresh fish you are going to get is out of a lake, and you need to catch it yourself.

My husband dared me to walk into our little grocery store up here and ask if they have any sushi grade tuna. I didn't do it because I knew they would laugh at the "summer person" who thinks that all of "their" gourmet food should be available for them when they are in town. 


Fresh Tuna, Mozzarella and Basil Pizza: Simple Living and Eating



No, instead of fresh raw tuna,  I used canned tuna and it tasted terrific. This light lunch was a gourmet treat at our camp. The combination of fresh lightly melted mozzarella topped with fresh basil, radishes, olives, scallions, tomato, grated ginger and tuna was fascinating. I especially liked the touch of ginger and the drizzle of some extra virgin olive oil topped with sea salt and fresh ground pepper...heaven.

But probably the coolest part of making this dish was learning the technique of cutting thawed frozen pastry sheets into circles (with a cookie cutter) and weighing them with a baking tray, so they wouldn't puff up too much when they are baked.  


Fresh Tuna Mozzarella and Basil Pizza: Simple Living and Eating


You could put anything on these little disks and it would be an exciting lunch or appetizer... plus as long as you slice your vegetables thin and cut up everything into small pieces it looks super pretty on top of the puffed pastry.

This is definitely a make again and again treat for all kinds of occasions... and seriously, canned tuna worked great!




Hey, Dorista's you are invited to join my new linky party that will be starting Sept 10th. Cook a recipe of your choice from the chosen country and explore the world with us. This month: SPAIN



Add your email to our list and I will remind you a week before the party and on the day of the party so you won't forget to link up.





Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 


Click here to see how the other Dorista's did.






This post is being shared on the following food/craft parties. Please check them out: 

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33 comments:

  1. That looks amazing Diane! I wonder what my family would think if I gave them this on our pizza night.... Maybe I'll just have to switch my slice out for one of these.

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    1. I had an 8 year old over my house when I made these and because they look so cool he ate them. He said they tasted pretty good.

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  2. Very nice pizza Diane my grandson will eat these for sure.Like your page and the history Diane sounds familiar because we live the same lifestyle.

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    1. Thanks for visiting Kenneth... it's a great way to live.

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  3. It really look wonderful. Hm, it just happens, I have some puffed pastry at home, but nothing else useful. So, I need to keep it in mind.

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    1. Thanks Christian,
      You really could put anything on these puff pastry pizzas. Got a little cheese, some leftover veggies?

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  4. We do have some fish mongers up here - you just have to drive a while to get there...

    These look great.

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    1. When we are out on the island the last thing we want to do is spend our day looking for a fish monger. Good to know.

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  5. Mini-pizzas on flaky dough was a real discovery this week! I like your combination. It certainly kept it simple, which is perfect when at camp.

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    1. Yes, just getting the tuna taste was enough for us...I really liked the ginger.

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  6. Absolutely gorgeous and what I aspired to be this week.

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    1. Thanks Christy... again so sorry it was a misadventure for you.

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  7. I think I would have liked the canned tuna better!

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    1. It was definitely easier and cheaper. I suspect the pizzas had a similar flavor but the texture of the sashimi is different.

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  8. Great idea using canned tuna! Makes it easy to whip up without running to the fish monger. Your pizzas look terrific.

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    1. Thanks Liz,
      When you are on an island and would have to take a boat and then drive 45 minutes to the closest large town that "might' have fresh tuna canned is definitely the way to go.

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    2. Thanks Liz,
      When you are on an island and would have to take a boat and then drive 45 minutes to the closest large town that "might' have fresh tuna canned is definitely the way to go.

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  9. I was seriously considering using canned tuna, I'm glad to know it worked! I'm very jealous of your camp in the mountains. It's so pretty up there.

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    1. Yeah, canned worked great either use Tonno or mix some EVOO and salt with water packed tuna. Thanks about the ADK.. yes we do love it up there.

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  10. I'm so happy to see that someone used canned tuna as a sub because I was seriously considering it and kept going back and forth on whether it would work or not. It was the combo with fresh mozzarella which threw me, I just wasn't sure if it would work or not. Glad to hear that it did.

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    1. The canned tuna really make this something that you can throw together with little effort.

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  11. I had to laugh because when we were in Montana I wanted to make somethig similar to this but of course they wouldn't have sushi grade ahi so I just switched to beef. Being Montana of course they had the best raw eating beef you can get. There is no reason canned tuna wouldn't be good in this. I adore it so dressing it up this way would be a hit for me.

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    1. Daring raw beef. I had steak tartar ONCE. I also ate raw pork once? What was I thinking? I was in a Lebanese restaurant with a lot of peer pressure.

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  12. These look really yummy! I'd like one, or two. Maybe three.

    You should enter this recipe (or any others) to this month's Pantry Party. Our theme is fish! http://lawstudentscookbook.wordpress.com/2013/09/03/pantry-party-september-2013-announcement/

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  13. Since I don’t like the idea of raw tuna…I love your version! They look delish! I used prosciutto on mine…they were quite good!

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    1. Prosciutto was a good call. I don't thik most people's tuna really stayed raw because it takes so long to melt mozzarella. I'm sticking with the canned tuna.

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  14. Those look beautiful - I love how you "stacked" the ingredients.

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    1. thanks so much... because I used canned tuna I think it was easier to fit everything on the puffed pastry.

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  15. I have to circle back to complete this recipe (but do have the veal chops done :))but was delighted to hear it includes the puff pastry technique- that does sound wonderful.
    And awesome for entertaining ~

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    1. I couldn't agree more great for entertaining and for using up leftover puffed pastry.

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  16. Hi Diane
    Your creation of the Tuna Mozzarella and basil pizza looks delicious. I had to laugh when you were talking about walking up to the store to ask about the Tuna. Often times folks from the city who come out to our lake for the weekend come into our little country store looking for special items, of course they don't have them. Those of us who live here full time just work around it and have a long list when we go to the city. Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

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    1. Even in my home town which is an hour from NYC we don't have fresh sushi grade tuna. But the canned really worked well for this dish. So glad you liked it.

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