TUNA PIZZA BY CHEF MASAHARU MORIMOTO

INGREDIENTS NEEDED

Flour tortilla:

• 1 flour tortilla
• 1 tablespoon Teriyaki sauce

 

Anchovy aioli:

• 60g mayonnaise
• 10g anchovy paste
• 1 teaspoon lemon juice
• 1 teaspoon right color soy sauce (usu-kuchi soy)

 

Tuna pizza assembly:

• 200g tuna (bigeye or yellowfin tuna/sashimi grade/red flesh)
• Tabasco to taste
• 6 thin round slices jalapeño
• 3 pieces cut in thirds cherry tomato
• 3 thin round slices kalamata olive
• Thin sliced red onion
• Anchovy aioli
• Micro cilantro
• Sea salt

 

PREPARATION

To prep flour tortilla:

• Cut tortilla to 18cm diameter size. Brush tortilla with teriyaki sauce that covers the whole tortilla on one side only.
• Grill tortilla sauce side down on a medium flame. Use nonstick spray on the grill to help the tortilla not stick. Use a cooling rack to press tortilla so that it does not bubble or curl.
• When done tortilla should have nice hatch marks, not burnt. Tortilla should be crunchy. Cooling rack on top press tortilla flat.

 

For anchovy aioli

• In the mixing bowl combine mayonnaise, lemon juice, anchovy paste and right color soy. Make sure that there are no chunks of anchovies.

 

FINISH AND PRESENTATION

• Layer tuna on grilled tortilla, make sure tuna goes all the way out to the edges of the tortilla.
• Cover with red onions.
• Place 6 jalapeños evenly on pizza to visualize 6 even slices, place 1 slice of tomato on each piece of jalapeño, and place one piece of olive on top of each tomato.
• Cut into 6 pieces, In a circle squeeze tobacco evenly over pizza, drizzle with anchovy aioli criss crossed back and forth on the whole tortilla.
• Garnish with micro cilantro and sprinkle sea salt on top.