{"id":2345,"date":"2025-05-26T10:06:45","date_gmt":"2025-05-26T10:06:45","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2345"},"modified":"2025-05-26T10:06:45","modified_gmt":"2025-05-26T10:06:45","slug":"tuna-pizza","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/05\/26\/tuna-pizza\/","title":{"rendered":"Tuna pizza"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g of pizza dough rolled<\/li>\n\n\n\n<li>60 ml of tomato paste<\/li>\n\n\n\n<li>100 g of mozzarella cut in fine strips<\/li>\n\n\n\n<li>150 g of onions, finely chopped<\/li>\n\n\n\n<li>150 g of celery, finely chopped<\/li>\n\n\n\n<li>300 g of tuna, well drained and flaked<\/li>\n\n\n\n<li>5 ml of Aromat<\/li>\n\n\n\n<li>2.5 ml of ground black pepper<\/li>\n\n\n\n<li>60 ml of olive oil<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Spread the tomato paste over the dough to within 1\u00bd cm of the edge and cover this with the cheese.<\/li>\n\n\n\n<li>Season the onion and celery with the condiment, soften in a frying pan with the olive oil, drain and allow them to cool.<\/li>\n\n\n\n<li>Mix the tuna, onion and celery, season with the pepper and spread evenly over the pizza leaving an edge of 1\u00bd cm.<\/li>\n\n\n\n<li>Cook the pizza as low as possible in the oven, pre-heated to 225\u00ba C, for about12 minutes.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with a green salad.<br>Use fennel in place of the celery.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with a green salad.Use fennel in place of the celery.<\/p>\n","protected":false},"author":1,"featured_media":2346,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[151,155],"class_list":["post-2345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-celery","tag-tuna"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2345"}],"version-history":[{"count":1,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2345\/revisions"}],"predecessor-version":[{"id":2347,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2345\/revisions\/2347"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2346"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}