Pescetarian: Sustainable Tuna Meals


Pizza base – choose these VERY carefully. Ready made bases WILL usually spoil all your efforts, supermarket ones are a nogo! Its better to add the hassle and make your own fresh, it may take you a few times to master but really, its worth the hassle!


  • 600g strong white bread flour, more (for rolling)
  • Teaspoon of dried yeast
  • 2 teaspoons of olive oil
  • Semolina

Instructions to make base –

Put the flour, yeast & a teaspoon of salt into a bowl. Stir in half a litre of warm water and add 2 spoons of oil. Dough should be lumpy, so don’t panic! Cover and leave somewhere cool to rise (should take a few hours). When ready to cook, bring the dough back to room temperature. Heat your oven to 200 early! Dust some baking sheets with the semolina. Dust your cutting board with flour and knead, using extra flour as needed. Roll to round, but also a cool rectangular pizza looks fab! Leave to rise for 5 to 10 minutes.

Topping –

  • Tin tomatoes
  • Tube of tomato puree
  • Dash of pref. fresh mixed herbs
  • Tin of tuna
  • Tin of sweetcorn
  • Grated cheese
  • Optional : red onion, chopped


  • Heat the oven to 200°c.
  • Drain the chopped tomatoes, and fry with tomato puree and dried mixed herbs, then simmer down.
  • Fork your tuna in the tin so its nicely crushed and grate your cheese.
  • Spread your freshly cooked base with the tomato sauce and spread your cheese, sliced onion & ingredients on top.