Tuna Pizza
Morimoto was back in town this past week and was intimidating as ever. On Friday night I was asking a co-worker to sneak me a piece of steak to eat. While I was asking, his eyes widened and he turned on his feet and went back to grilling. I turned around to see Morimoto in my station just standing there looking around and scoping it out; horrifying. On Saturday night, he made this amazing sushi cake type thing with ten pieces of every sushi filling you could imagine; if I can find a picture of it online I will share it with you.
As for this recipe, this is one of my favorite items off our menu at Morimoto. My photo doesn’t do it justice since I didn’t have all the ingredients on hang, but I wrote the recipe to fit how it is at work and found a photo online of the actual thing. If you are not able to find an anchovy aioli recipe, a garlic aioli would probably be equally as good. You can also substitute some minced regular cilantro for the micro. I would never have thought of using olive with sashimi tuna, but it is SO good. If you ever go to Morimoto, you HAVE to try the tuna pizza.
Tuna Pizza
Ingredients
- 1 8" flour tortilla
- 1 tbsp unagi eel sauce (optional)
- 3 oz sashimi ahi tuna
- 3 kalamata olives chopped
- 4 cherry tomatoes quartered
- 6 thin slices jalapeno
- 3 tbsp red onion very thinly sliced
- 6 drops Tabasco sauce
- 1 1/2 tbsp anchovy aioli
- sea salt
- micro cilantro to garnish
Instructions
- 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.
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This looks amazing! So light but yet so satisfying! I cant wait to make this. Thanks for sharing 🙂
Holy Morimoto, Jenny — I have everything this recipe requires, except for the eel sauce (which I’ll probably have to do without for the time being) and the anchovy aioli (although I recently discovered a fabulous homemade aioli which will suffice) — who knew that an Iron Chef creation lurked in the confines of my fridge?! Such creative food wizardry! Thank you SO much for sharing. Loved your “steak anecdote,” too! 🙂
I know right?! These flavors are SO good together! I guess the reason we don’t realize it is also the reason we are not Iron Chefs… but we can still pretend =)
Well, now I know I will have to get to the store to get the ingredients for this recipe. Because my friends are coming over this weekend so I have to make this recipe for them. Thanks soo much for this recipe! 🙂
Tuna pizza on tortilla ! That’s a really great recipe!
It kind of looks like an okonomiyaki! 🙂