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By Masaharu Morimoto
Tuna Pizza with Anchovy Aioli
Typical of Chef Morimoto’s easy way of combining traditions, this Tuna Pizza is one of his 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 extra eye appeal.
Grill, sauced side down, for 1 to 2 minutes, until lightly browned grill marks appear. 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.
Arrange tuna slices over the tortillas. Scatter the jalapeño peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the Anchovy Aioli decoratively over the pizza. Garnish with cilantro or sprouts.
Makes 4 servings.
In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well. With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.
Makes about one cup.