Tuna Pizza with Anchovy Aioli by Chef Masaharu Morimoto

Behind the Recipes

Makes 4 servings

INGREDIENTS:

4 flour tortilla, about 7 inches (18 cm) in diameter
2 tbsp. extra virgin olive oil
1/2 cup sweet eel sauce (available in Asian specialty stores)
10 oz. sushi-grade tuna, thinly sliced
1/2 cup thinly sliced red onions
1/2 cup halved cherry tomatoes
1/3 cup pitted Kalamata olives
3 dashes Tabasco sauce
2 tbsp. Anchovy Aioli (mayonnaise flavored with anchovy paste)
Baby cilantro or sprouts, for garnish

PREPARATION:

1. Place a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil and the sweet eel sauce.

2. Grill the tortillas for 1 to 2 minutes, flipping constantly, until crisp. Rotate 90 degrees and grill for 1 to 2 minutes, until crisscross marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes. Transfer to a wire rack to cool.

3. Arrange the tuna slices over the tortillas. Scatter the red onion, cherry tomatoes, and olives over the tortilla. Drizzle the Anchovy Aioli decoratively over the pizza. Garnish with the cilantro or sprouts.

Photo courtesy of aromacookery.com

< PREVIOUS RECIPE NEXT RECIPE >

Share This >