Just arrange and pan-fry! This tuna potato pizza-style recipe takes only 15 minutes to make and is incredibly delicious with a crispy exterior and fluffy, flavorful interior. The texture of the potatoes, the umami from the tuna, and the fragrant cheese create an exquisite dish. It's easy to make with no knife required, making it perfect for busy weeknight dinners or as a snack.
Ingredients
Main Ingredients (2 servings)
- Small potato 1 (100g)
- Canned tuna 1 can (drained)
- Gyoza wrappers about 15-20
- Mixed cheese 40g
Seasonings
- Granulated consommé ½ tsp
- Grated garlic 1 tsp
- Olive oil
- Ketchup
- Mayonnaise
- Coarsely ground black pepper
- Dried parsley
Steps
- Peel and remove any sprouts from the small potato (100g).
- Place the potato in a heatproof container, cover with plastic wrap, and microwave for 3.5 minutes at 600W.
- Mash the microwaved potato with a fork. (Key Tip!) For a pleasant texture, mash it coarsely so that some small pieces remain visible.
- Add the drained canned tuna (1 can), granulated consommé ½ tsp, and grated garlic 1 tsp to the mashed potato and mix well.
- Lightly coat a frying pan with olive oil.
- Arrange the gyoza wrappers in a circle, overlapping the edges, and also placing wrappers in any gaps to form a base.
- Spread ketchup evenly over the gyoza wrapper base.
- Spread the mixed filling evenly over the ketchup.
- Sprinkle mixed cheese (40g) evenly over the filling.
- Drizzle with mayonnaise and sprinkle with coarsely ground black pepper.
- Cover with a lid and cook over medium heat for 5 minutes. (Key Tip!) Keep an eye on it to prevent burning.
- Once the bottom is golden brown and the pizza can slide smoothly in the pan, turn off the heat.
- Carefully transfer the pizza from the pan to aluminum foil. Then, bake under a broiler or in a toaster until the top is golden brown. (Key Tip!) If the edges start to burn, cover them with aluminum foil.
- Cut into desired pieces, plate, and sprinkle with dried parsley if desired.
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