Tuna, Greek, and Guacamole Salads on Leftover Pizza Rounds

Welcome to Poor Girl’s trip back home to New York, Day 2. Today I’m making Last of the Summer Salads on Pizza Rounds. This is basically 3 easy-to-make salads: tuna salad, Greek salad, and deconstructed guacamole salad on 3 of the pizza dough rounds I had left over from yesterday. To me, it represents the melting pot of NYC.

The tuna is a reminder that NYC is a coastal town with lots of great seafood. The guacamole salad is a nod to Spanish Harlem, where they have some wonderful places to eat if you have an adventurous spirit. And the Greek salad represents both the immigrant sections of New York where you can get pretty much any type of food you can think of from the shops, restaurants, and trucks, as well as a nod to the diner culture of the area. I used to love finding new places to eat on a Sunday, and this week is a reminder of some of my favorite street foods.

Prepping the Pizza Rounds

Quick recap: I split the dough into about 6 to 8 pieces. I rolled them out thinly, pricked both sides with a fork to keep them from bubbling up, and added various toppings to one side with some olive oil. I cooked them in the air fryer at around 450F for about 5 to 10 minutes.

If you’re cooking them in the air fryer, turn them over halfway through. They should be brown on both sides and feel crisp to the touch. Let them cool down on racks. If you’re not using them right away, just put them in the freezer in a good freezer bag.

Three Summer Salads

I made some tuna salad for the first round. That was just a can of tuna with the water removed, a scoop of mayonnaise, a pinch of salt, half a capful of lemon juice, and a spoonful or so of capers. Mixed well. I cut the round in half, added about half of the tuna salad to one side, topped it with a slice of cheddar cheese, finished with the other half of the pizza round, and put it on a preheated and buttered myMini griddle for about 5 to 10 minutes. Long enough for the cheese to fully melt.

While that was cooking, I made a Greek salad. I cut up a tomato, a green pepper, and a cucumber. I mixed them in a bowl. I put that on one of the remaining pizza rounds on my plate and added some Kalamata olives, some capers, and feta cheese. I sprinkled some lemon juice on top. Then I mixed some fresh dill with a dollop of sour cream, a pinch of salt, and some more lemon juice. I topped the salad with this dressing.

Deconstructed Guacamole

For the last round, I made a deconstructed guacamole salad. I cut up another tomato from the garden. Then I opened a ripe avocado and cubed it in the shell. To do that, I just sliced the avocado lengthwise and then widthwise. I then cut the avocado about halfway down all the way around the shell. I scoop out the cubed avocado with a spoon.

I mixed the tomato and avocado cubes together, added some jalapeño slices, dried chives, dried cilantro, some lemon juice, salt to taste, and some olive oil. Mix together and put on the remaining pizza round.

By the time the salads were made, the tuna melt was ready. I took it out of the myMini, and that was dinner. Nice and easy. Enjoy!

Buddy Love

Tuna, Greek and Guacamole Salads on Pizza Rounds

Three easy salads—tuna, Greek, and deconstructed guacamole—served on crispy leftover pizza dough rounds.

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Ingredients Method Notes

Ingredients

  

• 3 pizza dough rounds leftover
• 1 can tuna water removed
• 1 scoop mayonnaise
• salt to taste, divided
• lemon juice divided
• capers divided
• 1 slice cheddar cheese
• butter for griddle
• 1 tomato
• 1 green pepper
• 1 cucumber
• some kalamata olives
• some feta cheese
• some fresh dill
• 1 dollop sour cream
• 1 tomato
• 1 ripe avocado cubed
• some jalapeno slices
• some dried chives
• some dried cilantro
• some olive oil divided

Method

 

1. For homemade rounds, divide pizza dough into 6 to 8 pieces. Roll thinly, prick both sides with a fork, and add toppings and some olive oil to one side. Air fry at 450°F for 5 to 10 minutes, turning halfway, until brown and crisp. Cool on racks.
2. Mix drained tuna, mayonnaise, a pinch of salt, half a capful of lemon juice, and about a spoonful of capers thoroughly.
3. Halve one pizza round. Spread about half the tuna salad on one half, add cheddar, and sandwich with the other half. Cook on a preheated, buttered griddle for 5 to 10 minutes until the cheese fully melts.
4. Chop and mix one tomato, the green pepper, and cucumber in a bowl. Spoon onto a second pizza round; top with kalamata olives, capers, feta, and a sprinkle of lemon juice.
5. Mix fresh dill, a dollop of sour cream, a pinch of salt, and more lemon juice. Spoon over the Greek salad.
6. Chop the remaining tomato and cube the avocado. Mix with jalapeno slices, dried chives, dried cilantro, lemon juice, salt to taste, and olive oil. Serve on the final pizza round.

Notes

If not using the cooked pizza rounds right away, they can be stored in the freezer in a freezer bag.