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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