I have some Portuguese tuna that was made with rosemary. I might make this:
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Very interesting! What kind of tinned/canned tuna, might I ask? The variables that motivate my question are USA options: there’s fine chunk light tuna (generally Skipjack) packed in water, but there are also Albacore and others, packed in water or not (some like Wild Planet pack big chunks only in tuna juices), etc. There are lot of varieties.
For a spiced fish cake, my guess would be that a chunk light tuna in water but well drained would be optimal. But what do I know?
Yes. The fish will end up very mashed so no need for big chunks. And packed in water is fine as it needs to be drained of any liquid so that the cooked mixture is pretty dry.
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1st paragaph: “If you want to enjoy pizza without all the carbs…”
2nd paragraph: “you need to mix the tuna with a handful of ingredients — flour…”
Kind of a red flag there that the author has no idea what she’s writing about. And VERY telling that there are no pix of a tuna crust pizza. So, AI generated content? Like!y.
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About the author (from The Takeout):
- In 2007, Maria ghost-wrote “The Takeout Cookbook: How to Order, Eat, and Care for Food You Didn’t Cook,” a 164-page “cookbook” with but a single recipe. (Spoiler: It’s for sheep’s feet in white sauce, yum.)
- She used to host a podcast called “Quirky Cookbooks,” where she’d cook a selection of items from her extensive themed cookbook collection, including astrology-based recipes, favorite dishes of Attitude Era WWF superstars, and recipes dictated to a ghost whisperer by spirits of the dearly departed.
- Her proudest accomplishment to date is having managed to name-drop Macho Man Randy Savage 12 times and Chris Jericho six times in articles that are actually about food.
May have been “assisted” by AI certainly. Also telling that The Takeout has gotten rid of its comment section.
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" Tuna pizza crust has a distinctive flavor."
Oh I’m sure it does.
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It’s a thing. 
This one is for the gluten-free and/ or keto ppl.
I think it’s hilarious that The Takeout’s writer is following the lead on recipes from Bumble Bee and Cloverleaf. I’m guessing Big Tuna is following the lead of Keto cooks.
It gets worse.
I prefer tuna ON my pizza.
To be fair, there is a difference between “without all the carbs” and “no carbs” or “carb free”
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True. Even Nigella Lawson’s “Meatzza” has some breadcrumbs to bind it.
Based on the author’s bio on The Takeout, maybe she should have been pitching “Wrestling Stars and Their Favorite Tuna Recipes”, instead of making carb claims though.
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There’s no way to know how much flour the pizza crust contains, though. It might well be “all the carbs” of a traditional crust.
Agreed. The lack of an actual recipe being part of the article makes it that much less helpful. But, hey, at least they turned the commenting off for the site so they can avoid getting any useful feedback!
I’m actually not going to fault the lack of comments. It’s likely just because the site has no paid moderators, and they know (probably from experience) that comment sections often devolve into trolling and nonsense and worse.
The Takeout had a pretty devoted and vocal comment section back in the day, but then G/O media gutted most of the properties (the old Deadspin, Splinter, AV Club, etc.) in that network of good/any editors and many writers. Then the properties got sold off. So, I am not familiar with “Static Media” who owns The Takeout now, but clearly they don’t seem interested in doing anything with it other than publishing fluff and link farming. They appear to have acquired the site last year - https://www.thetakeout.com/about/
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See also: Eater. Granted, their comment section was a cesspool, but there were some smart people there.
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Eater has a comment section?
It used to. And if you’re wondering whether junior high school level homophobia is still a thing, the answer (based on Eater’s dead comment section) is an emphatic yes.
I find most comment sections to be on a junior HS level, TBH, which is why I avoid them wherever I can. Discussion boards e.g. reddit are even worse.
