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Ffwd: Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill

Ffwd: Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill

I think pizza is my perfect friday night food.  Even if you make it from scratch, it is pretty simple to make something special.  The original recipe drom Dorie Greenspans book, Around my French Table, calls for puff pastry.  It truly makes the recipe special, but it is also a high maintenace option that I have not found a gluten free solution for.  So I have chosen foccacia as the crust. 

So it is a hot and steamy Friday and I am sitting at my picnic table enjoying martini.  All the cares of the week are slipping away as this simple yet elegant pizza cooks on my grill.  Happy Friday!

Ffwd: Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill

  • 1 recipe foccacia
  • 2 tsp extra-virgin olive oil plus additional for brushing and drizzling
  • 1.small red onion, sliced
  • 1 8-ounce ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
  • 4 oz machengo, shaved with a vegetable peeler
  • 12 large fresh basil leaves
  • 4 cherry tomatoes, quartered
  • 6 Kalamata olives, pitted, quartered
  • 2 radishes, thinly sliced
  • 1 tsp Garlic Ginger Salt

Ffwd: Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill

Roll out foccacia onto a parchment lined baking sheet. Allow it to rise for 1 hour. Heat one half of your grill on high until it reaches 400°F.   Cook dough in the grill for 10 minutes.  Brush tuna lightly with olive oil; sprinkle with Garlic Ginger Salt, and pepper. Arrange tuna, onion and basil on cooked dough.  Scatter tomatoes, olives, and radish slices over each. Toss on cheese and drizzle with olive oil. Bake just until tuna is opaque around edges but still translucent in center, about 3 minutes. Transfer to plates.

  Ffwd: Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill

Adapted from Dorie Greenspans Around My French Table.



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Photo Credit: Julie Cecchini


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All that melty cheese looks fantastic!!!


Ooh, that looks good! I've never had pizza from the grill. Interesting idea!


Nice personalized version! I've never had much look making pizza on the grill. No matter what I try, the crust gets burnt on the bottom. Argh! Glad that you met with success.

Diane Balch

I love the foccacia idea not as oily as the puffed pastry dough if you want to make it a meal instead of an appetizer.


I agree - pizza is the perfect Friday night food - particularly when served with a martini! Love the idea of focaccia for the crust!


Focaccia! That's an inspired tweak.

I skipped out this week (for now). I have most of the ingredients in the house to make the pizza, but somehow tuna and mozzarella don't go together in my head. The mixed opinions this week are not helping either.


Yes, of course foccacia! I skipped the puff pastry too and I think you and I knew what was good.


Good call on the focaccia, the manchego, and perhaps most importantly - the martini !! Happy Friday indeed :) I still have to knock this one out but I hope to have a wonderful libation when I do. Great job ~


If a martini is involved, it must be good :-)

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