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Mini Tuna Pizza

Mini Tuna Pizza

Turn your leftover dumpling wrappers into fruity, creamy, and crispy mini tuna pizzas in 15 minutes!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer, Snack
Cuisine: Chinese Fusion
Servings: 12 mini pizzas
Author: Maggie Zhu

Ingredients

Pizza

  • 2 cans (5oz / 142g) 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 mini sweet pepper , sliced (or other peppers of your choice)
  • Ground black pepper
  • 2 tablespoons minced cilantro for garnish (Optional)
  • Lemon wedges to serve with (Optional)

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.

Nutrition

Serving: 77g, Calories: 132kcal, Carbohydrates: 13.4g, Protein: 9.9g, Fat: 4.1g, Saturated Fat: 1.1g, Cholesterol: 18mg, Sodium: 192mg, Potassium: 109mg, Fiber: 0.6g, Sugar: 2g, Vitamin A: 200IU, Vitamin C: 15.7mg, Calcium: 50mg, Iron: 0.9mg