Pizza al Nero di Seppia con Tartar di Tonno

Pizza al Nero di Seppia con Tartar di Tonno is a striking Italian seafood pizza that combines a black squid-ink crust with a raw tuna tartare topping. The dish originates from coastal Italian traditions where squid ink has long been used to color pasta and risotto, but its application to pizza is a more modern, upscale innovation.

The defining feature is the dough, which is dyed jet-black with squid ink, imparting a subtle brininess and dramatic visual contrast. After baking, the pizza is typically finished with a generous mound of fresh tuna tartare—raw, diced tuna seasoned with olive oil, lemon, salt, and often capers or red onion. A great version balances the rich, umami-laced crust with the clean, bright flavors of the raw fish, ensuring the tuna remains cool and fresh against the hot base.

A celebrated rendition is served at **I Caporale** in Tavernanova, Italy, as highlighted by creator **Jana Food Porn**. This version exemplifies the dish’s coastal elegance, using high-quality local tuna and a perfectly charred, chewy crust. Regional variations may include additions like burrata, microgreens, or a drizzle of citrus vinaigrette, but the core contrast of warm, inky bread and chilled, pristine tartare remains the hallmark of this sophisticated pizza.