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

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

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?

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Seafood
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: wasabi martini, sauvignon blanc

Ingredientes

  • FOR PIZZA:
  • 4 flour tortillas, about 7 inches in diameter
  • 2 Tablespoons extra virgin olive oil
  • 10 ounces sushi-grade tuna, thinly sliced
  • 2 fresh jalapeno peppers, seeded and thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • Anchovy sauce (recipe follows)
  • Wasabi mayonnaise (available in Asian specialty stores), or made at home with mayonnaise (Kewpie) and wasabi paste as a garnish, optional
  • 1/4 cup cilantro leaves for garnish
  • FOR AIOLI:
  • 2 egg yolks
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons anchovy paste
  • 1/4 teaspoon light soy sauce
  • 1/2 cup extra virgin olive oil
  • kosher salt and freshly ground pepper

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.