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.
- 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
- 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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