After exploring margherita pinsa, as well as versions with potatoes, zucchini, bresaola, cheeses and more, we continue our journey through the tastiest pairings with another great classic: tuna pinsa.

The great thing about this ingredient is that it appeals to everyone: those who want bold flavors, those looking for a light option, and those who need a quick yet nutritious meal. Above all, it’s incredibly versatile—pair it with fresh vegetables, cheese, legumes or grains, and it always fits. Let’s take a closer look.

The benefits of tuna: flavor, versatility, and lightness

Tuna is a pantry staple, and for good reason. It’s incredibly versatile: enjoy it raw, marinated, seared, canned in oil or preserved naturally. Each method brings out a different taste and texture, suitable for hot or cold dishes, simple or rich ones.

Nutritionally, tuna is a great source of lean protein and omega-3 fatty acids, which support heart health. That’s why it’s also popular with those following low-calorie or high-protein diets. Just be mindful with tuna in oil—drain it well, or opt for high-quality versions preserved in extra virgin olive oil. For those on stricter diets, natural tuna is the better choice, with a touch of EVO oil added later if desired.

As mentioned, tuna pairs wonderfully with a wide range of ingredients: onions, cherry tomatoes, zucchini, olives, soft or aged cheeses. It’s a true kitchen all-rounder, turning even the simplest dish into something special.

Tuna pinsa: how to create the perfect pairing

Tuna comes in many forms—raw, marinated, seared, canned in oil or natural—each offering its own flavor and texture. Raw or marinated tuna adds freshness and delicacy; seared tuna brings richness; canned tuna, especially in oil, adds instant savoriness.

When pairing it with pinsa, choosing the right type makes all the difference:

• Natural tuna: perfect with fresh ingredients like cherry tomatoes, salads, or grilled vegetables.
• Tuna in oil: great with onions, cheeses, or bolder condiments—but use sparingly to avoid excess fat.
• Seared tuna: ideal for gourmet recipes and refined presentations, especially with crunchy veggies or light sauces.

With so many possibilities, we’ve selected the four most popular and easy-to-make combinations using Di Marco’s pre-baked pinsa bases. They deliver a perfectly crispy outside, soft inside, and full flavor in just minutes—with minimal effort.

Tuna and onion pinsa

This is a true classic, blending the sweetness of cooked onions with the salty kick of tuna. Besides being flavorful, it’s also a light meal (as long as the oil is kept under control), in line with pinsa’s original spirit: digestibility, balance, and simple ingredients. It’s perfect for those who love bold yet harmonious tastes—and it’s ready in minutes.

To make it, bake the Di Marco pre-baked base for half the recommended time (about 3 minutes). Then add thinly sliced red onion, lightly sautéed in a pan, and well-drained tuna in oil. Return to the oven until golden and finish with a sprinkle of oregano.

Tuna and cherry tomato pinsa

This is a fresh, colorful, and light pinsa—ideal for a quick dinner or a summer lunch. Thanks to the combo of natural tuna and ripe cherry tomatoes, it offers maximum lightness without sacrificing flavor. It’s also great as an aperitif with friends or a satisfying, healthy lunch option.

To prepare it, top the Di Marco pre-baked base with halved cherry tomatoes seasoned with a drizzle of extra virgin olive oil and a pinch of salt. Bake for a few minutes, then add crumbled natural tuna and a few fresh basil leaves for a final aromatic touch.

Tuna and mozzarella pinsa

Creamy, melty, and full of flavor—tuna and mozzarella pinsa is a simple pairing that never disappoints. The key to success is balance: too much tuna can overwhelm the delicate mozzarella, while too much cheese can dull the tuna’s saltiness. Striking the right balance ensures a dish that’s both satisfying and in tune with pinsa’s core values of lightness and digestibility.

To make it, spread diced fiordilatte mozzarella over the Di Marco pre-baked base, leaving some space between pieces. Bake until the cheese melts and the crust turns golden. Once out of the oven, add either natural or well-drained tuna in oil. Finish with a drizzle of EVO oil and a few black olives for a Mediterranean flair.

Tuna, zucchini, and lemon zest pinsa

Last but not least, a fresh and aromatic combination—perfect for those who want a light, quick meal that’s sure to become a favorite after the first bite.

Grill or sauté sliced zucchini and place them on the Di Marco pre-baked base. Add crumbled natural tuna and bake until golden. Once out of the oven, top with grated lemon zest and a drizzle of extra virgin olive oil. Then go ahead and make another—because one just won’t be enough.