Grilled Tuna and Tomato Pizza With White Beans

Recipe for Grilled Citrusy, Garlicky, Summer Tomato Pizza With Tuna, Cannellini, and Fennel



2 heads garlic
2 cups olive oil
2 sprigs fresh rosemary
1 to 2 tablespoons orange zest


Slice the root end off the garlic heads, separate the cloves, and place them in a large, heavy saucepan. Add the olive oil, rosemary, and orange zest. Place over medium heat and bring to a boil, then cover, remove from the heat, and set aside for 30 minutes. Remove the rosemary and discard it. Strain the oil through a fine-mesh strainer into a small bowl and set aside. Using the back of a spoon, press the garlic solids into another small bowl and set aside. Discard the garlic peels. (Both the oil and the garlic can be stored in tightly sealed containers in the refrigerator for up to 10 days.)




Makes 6 servings. (You will have enough topping for two or t

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