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Morimoto: The New Art of Japanese Cookingby Masaharu Morimoto
Tuna Pizza with Anchovy Aioli
Makes 4 servings
Typical of Chef Morimoto's easy way of combining traditions, this Tuna Pizza is one of his most popular recipes. An instant pizza base is created from a grilled flour tortilla, then topped with tuna sashimi and a sprinkling of colorful vegetables and olives. A tangy Anchovy Aioli is used for garnish and extra eye appeal.
4 flour tortillas, about
1. Prepare a medium fire in a barbecue grill or set a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the barbecued eel sauce over one side of each tortilla.
2 egg yolks
While this intensely flavored mayonnaise is used as a decorative sauce on the tuna pizza, it's an excellent accompaniment to steamed or grilled fish and makes a fabulous potato salad. Stored in a tightly covered container, the sauce will keep well in the refrigerator for up to 5 days. Note: the word aioli is used as a conceit here; there is no garlic in the recipe.
1. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.
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