Coat the tortilla in the eel sauce and toast in oven or over grill until crispy. (Be sure to keep sometime over it if it begins to curl.)

Place the ahi tuna slices on top of the tortilla, completely covering.

Add the olives, jalapeno, tomatoes and red onion; slice the pizza into six pieces.

Add a drop of Tabasco sauce on each slice.

Using a squirt bottle, cover the pizza with thin lines of anchovy aioli.

Season with sea salt and garnish with micro cilantro to serve.