Tuna Pizza with Anchovy Aioli

Recipe byMasaharu Morimoto

Notes:

Typical or my combining traditions, this Tuna Pizza is one of my most popular recipes. An instant pizza base is created from a grilled flour tortilla, then topped with tuna sashimi and a sprinkling of colorful vegetables and olives. A tangy Anchovy Aioli is used for garnish and eye appeal. (Proceeds support Japan. Recipe courtesy of Masaharu Morimoto.)

Categories:
- Anchovy
- Fish
- Japanese
- Main Dish
- Pizza
- Recipes for Recovery
- Tuna

Ingredients:

4 flour tortillas, about 7 inches (18 cm) in diameter
2 tablespoons extra virgin olive oil
1/2 cup barbecued eel sauce (available in Asian specialty stores)
10 ounces (275 g) sushi-grade tuna, thinly sliced
2 fresh jalapeno peppers, seeded and thinly sliced
1/2 cup thinly sliced red onion
1/2 cup halved cherry tomatoes
1/3 cup pitted Kalamata olives
Anchovy Aioli
Baby cilantro or sprouts, for garnish

For the ANCHOVY AIOLI:

Makes about 1 cup

2 egg yolks
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
1/4 teaspoon soy sauce
1/4 cup extra virgin olive oil
1/2 cup vegetable oil
Salt and freshly ground black pepper

Prepare a medium fire in a barbecue grill or set a cast-iron grill pan over medium heat.
Brush each tortilla lightly on both sides with olive oil.
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