27 Jul Mini Tuna Pizzas
Recipe By: Maggie Zhu originally posted at OmnivoresCookbook
Turn your leftover dumpling wrappers into fruity, creamy, and crispy mini tuna pizzas in 15 minutes!
- 2 5 oz cans Wild Selections® Solid White Albacore Tuna in Water, drained
- 1/3 cup mayonnaise
- 1/4 purple onion (or white onion), sliced
- 2-3 tsp Sriracha sauce
- 1 tsp Dijon mustard
- 24 dumplings wrappers, thawed
- 1/2 cup mozzarella cheese
- 1 cup pineapple, cubed
- 1/2 cup sliced mini sweet pepper (or other peppers of your choice)
- ground black pepper
Preheat oven to 200 degrees C (400 F). Line a large baking sheet with aluminum foil. Spray a thin layer of oil.
Transfer tuna to a colander placed on a bowl to drain the extra water.
Combine tuna, mayonnaise, Sriracha sauce, and Dijon mustard in a bowl. Mix with a fork to flake the tuna into small bits, until it forms an even paste.
Use two dumpling wrappers for each mini pizza. Spread them on the foil without overlapping.
Spray or brush a thin layer of oil on top.
Add 1 to 2 tablespoons of tuna mixture on each stack of dumpling wrappers. Add purple onion, pineapple, and peppers. Scatter mozzarella cheese. Lightly grind black pepper on top.
Bake until the dumpling wrappers turn golden brown, 12 to 15 minutes.
Garnish with chopped cilantro if using. Serve warm with lemon wedges.