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Receta TUNA PIZZA WITH ANCHOVY AIOLI TOPPED WITH A DOLLOP OF WASABI MAYONNAISE

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This is an adaptation of Chef Morimoto's Tuna Pizza recipe that is served at his restaurant in NYC and also featured in his Cookbook. As a finishing touch, I add a dollop of wasabi mayonnaise. Also, I really enjoy using ground flour tortillas as an "instant" pizza base. It certainly saves a lot of time by not having to make dough from scratch or purchasing it from the frozen food section at the grocery store. Does this mean it's semi-home made?

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $0.77 view details

Direcciones

  1. FOR PIZZA:
  2. Set a cast iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil.
  3. Grill for 1-2 minutes, until the tortillas are fairly crisp. Turn tortillas over and grill until the second side is crisp. Transfer to a wire rack to cool.
  4. Drizzle some anchovy sauce on each tortilla. Then arrange tuna slices on each one. Scatter the jalapeno peppers, red onions, and cherry tomatoes over the tortilla. Drizzle more anchovy sauce over vegetables. Add a dollop of wasabi mayonnaise (if using) and top with cilantro leaves.
  5. FOR AIOLI:
  6. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well. While machine is running, slowly add the olive oil in a thin stream, until aioli is emulsified. Add salt and pepper to taste. Yields about 1 cup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 90g
Recipe makes 4 servings
Calories 313  
Calories from Fat 299 96%
Total Fat 33.85g 42%
Saturated Fat 4.67g 19%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 23mg 1%
Potassium 95mg 3%
Total Carbs 3.32g 1%
Dietary Fiber 0.6g 2%
Sugars 2.02g 1%
Protein 0.49g 1%
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