Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Grilled Tuna and Tomato Pizza With White Beans

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings. (You will have enough topping for two or t
Category
Bread
Pies and Pastries
Course
Main Dish
Preparation Method
Grill
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

This grilled pizza is made with tuna steaks, white beans, tomatoes, and herbs. It may sound like an odd combination but it’s fresh and summery, especially with the citrus accent!

The Almanac editors gave this recipe Honorable Mention in The 2011 Almanac Garden-Fresh Recipe Contest. 

The recipe winner is: Marybeth Mank, Mesquite, Texas.
 

GARLIC OIL:

Ingredients
2 heads garlic
2 cups olive oil
2 sprigs fresh rosemary
1 to 2 tablespoons orange zest

Instructions

  1. Slice the root end off the garlic heads, separate the cloves, and place them in a large, heavy saucepan. Add the olive oil, rosemary, and orange zest.
  2. Place over medium heat and bring to a boil, then cover, remove from the heat, and set aside for 30 minutes.
  3. Remove the rosemary and discard it. Strain the oil through a fine-mesh strainer into a small bowl and set aside.
  4. Using the back of a spoon, press the garlic solids into another small bowl and set aside. Discard the garlic peels. (Both the oil and the garlic can be stored in tightly sealed containers in the refrigerator for up to 10 days.)

PIZZA:

Ingredients
fresh or frozen pizza dough
garlic oil, for brushing

Instructions

  1. Preheat the grill.
  2. On a lightly floured surface, roll the pizza dough into a 13x11-inch rectangle of 1/2-inch thickness. Brush with the prepared garlic oil. Prick the dough thoroughly with a fork.
  3. Place the dough on the grill, oiled side down, and cook for 2 to 3 minutes, or just until the dough starts to puff and grill marks are visible.
  4. Brush the top of the crust with oil, carefully flip it over onto the grill, and grill for 2 minutes more. Remove from the grill.

TOPPING:

Ingredients
2 tuna steaks (1-inch thick, 8 ounces each)
garlic oil
coarsely ground salt
freshly ground black pepper
2 bulbs fresh fennel
1/2 cup toasted coarsely chopped walnuts, divided
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
zest of 1 orange
juice of 2 oranges
1 can (15 ounces) cannellini beans, rinsed and drained
4 to 5 tomatoes, thinly sliced crosswise
Parmigiano-Reggiano cheese, shaved, for garnish
orange wedges, for garnish

Instructions

  1. Brush both sides of the tuna steaks with garlic oil and season with salt and pepper.
  2. Place the steaks on the grill and cook for 2 to 4 minutes on each side (for rare to medium-rare). Remove to a plate and let rest for 5 to 10 minutes.
  3. Flake the tuna with a fork.
  4. Trim the tops of the fennel and discard. Cut the fennel bulbs in thirds lengthwise, brush all sides with garlic oil, and season with salt and pepper. Place the fennel on the grill, cut side down, and cook for 3 to 4 minutes on each side, or until slightly charred and almost cooked through. Cut off the root ends and slice each piece crosswise into thin slices. Set aside.
  5. In a food processor, combine the pressed garlic solids, 1/4 cup of the walnuts, 1/4 cup of the parsley, and the orange zest, orange juice, beans, and salt and pepper, to taste. Pulse three or four times to break up the nuts and beans. Run the machine while adding just enough garlic oil through the feed tube to ensure a spreadable consistency for the bean mixture. Adjust the seasonings, to taste.
  6. Spread the bean mixture evenly over the grilled crust. Place a single layer of tomato slices on the bean mixture.
  7. Distribute sliced fennel over the tomatoes. Drizzle with additional garlic oil and place back on the grill.
  8. Grill for 2 to 3 minutes, or just until the topping is heated through. Spread flaked tuna on top. Sprinkle with the remaining walnuts and parsley. Top with shaved cheese. Garnish the plate with orange wedges.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments