Morimoto Tuna Pizza

Morimoto’s iconic appetizer layers thinly sliced raw tuna over a crisp flour tortilla ‘crust’ with anchovy aioli, olives and jalapeno.

Ingredients

• 4 flour tortillas (8-inch)
• 1/4 cup vegetable oil, for frying
• 12 oz sushi-grade ahi tuna, very thinly sliced
• 1/2 cup mayonnaise
• 4 anchovy fillets, mashed to a paste
• 1 garlic clove, grated
• 1 tsp fresh lemon juice
• 1/4 cup pitted Kalamata olives, thinly sliced
• 1 jalapeno, thinly sliced into rings
• 1/4 cup thinly sliced red onion
• 2 tbsp shaved Parmesan
• 2 tbsp chopped fresh cilantro
• 1 tbsp extra-virgin olive oil

Directions

1. Heat vegetable oil in a skillet over medium-high heat and fry each tortilla until golden and crisp on both sides, about 1 minute per side; drain on paper towels and let cool.
2. Make the anchovy aioli by whisking together the mayonnaise, mashed anchovies, grated garlic and lemon juice until smooth.
3. Spread a thin layer of anchovy aioli over each crisp tortilla.
4. Arrange the thinly sliced tuna over the aioli in overlapping rounds to fully cover the tortilla.
5. Scatter the olives, jalapeno rings and red onion evenly over the tuna.
6. Finish with shaved Parmesan, cilantro and a drizzle of olive oil, then cut each ‘pizza’ into 6 wedges and serve immediately.

Notes

Inspired by the signature Tuna Pizza served at Chef Masaharu Morimoto’s restaurants.