Tuna sashimi tortilla pizza
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Dairy-free
These crispy tuna sashimi triangles are restaurant quality, but also super simple and quick to make, taking less than 10 minutes to pull together.
Ingredients
For the truffle ponzu sauce
- 100g/3½oz mayonnaise
- 20ml/¾fl oz ponzu
- few drops white truffle oil, or to taste
For the pizza
- 1 flour tortilla wrap, trimmed to a 15cm/6in round and quartered
- 60–70g/2¼–2½oz sashimi-quality bluefin or bigeye tuna, cut into sashimi-style slices
- ¼ red onion, finely chopped
- ½ long green chilli, finely chopped
- 2 tsp wasabi tobiko
- Japanese white sesame seeds (shiro goma), toasted, to garnish
- chopped fresh chives, to garnish
- fresh jalapeño chilli, thinly sliced, to garnish
- pink stem radish cress, to garnish
Method
To make the sauce, mix the mayonnaise, ponzu and truffle oil in a bowl until smooth. Adjust the truffle oil to taste. Set aside.
To make the pizza, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended).
Deep-fry the tortilla pieces for 1–2 minutes until crisp and golden. Carefully transfer to drain on kitchen paper and leave to cool completely.
Place the crispy tortilla triangles on a serving plate and arrange the tuna slices evenly over the tortillas.
Scatter the onion, chilli and wasabi tobiko evenly over the tortillas. Drizzle with the truffle ponzu sauce.
Finish with a sprinkling of the sesame seeds and chives. Garnish with the jalapeño and cress and serve.
