Meal Type, Pizza, Entrées

Red Onion Pizza with Tuna

With the sharpness of the Asiago melting into the richness of the tuna and sweetness of the red onion, the taste is so refined, you won’t want to call it a pizza. Pre-baked pizza crusts make pizza preparation a breeze with simple ingredients you already have on hand.

Total Time Makes 1 medium pizza Servings
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
6 5 5 0


  • 1 (10 ounce) pre-baked thin pizza crust
  • 1/2 cup red onion, thinly sliced
  • 1/4 baby arugula, loosely packed
  • 2/3 cup shredded asiago cheese
  • 1 (5 ounce) can Genova Tuna in Olive Oil


  1. Preheat oven to 450 degrees F.
  2. Drain tuna, reserving a tablespoon of the oil.
  3. Place pizza crust on pizza pan or baking sheet. Brush with reserved oil and sprinkle with half of the cheese.
  4. Scatter arugula, onions and tuna on crust and top with remaining cheese.
  5. Bake until cheese is golden brown around edges of pizza, about 10 minutes.
  6. Serve hot.