Mini Tuna Pizza
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Serves: 12 mini pizzas
Ingredients
Pizza
2 (5-oz. / 142-g) cans Wild Selections Solid White Albacore Tuna in Water, drained
1/3 cup mayonnaise
1/4 purple onion (or white onion), sliced
2 to 3 teaspoons Sriracha sauce
1 teaspoon 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
(Optional) 2 tablespoons minced cilantro for garnish
(Optional) Lemon wedges to serve with
Instructions
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.