Friends on the island put together an amazing dinner that kicked off with the best martini I have had in a long time. Almost too good, to be frank. The star of the night was a tuna pizza that was filled with flavor and texture that made it a truly spectacular entrée. No one knows where the recipe came from, as they got it from a friend on the island, so whatever the origins, put this on your to-make list!
- 8 flour tortillas, 4″ rounds
- 8 ounces of sashimi grade tuna, thinly sliced against the grain
- 1 1/2 cup red onion, thinly sliced and left in a bowl of red wine vinegar for 1 hour
- 1 jalapeño pepper, seeded and sliced thinly
- 1/2 ounce micro shiso greens or baby arugula
- 1 1/4 cup of mayonnaise
- 1/3 cup of Ponzu (can be found in most international sections of a supermarket)
- 2 teaspoons white truffle oil
- Maldon sea salt, freshly ground black pepper, to taste
- Extra virgin olive oil
- Over a heated grille or the flame of a gas stove, heat and lightly brown both sides of each tortilla.
- In medium bowl, whisk together the Ponzu and mayonnaise, truffle oil, then liberally brush the top of each tortilla or pour the into a squeeze bottle and drizzle in a zig-zag on each tortilla.
- Spread the red onions over the mayo mix, then add the tuna, basically covering each tortilla. Add Maldon sea salt and black pepper to taste. Evenly distribute the greens over the top and then drizzle a little extra sauce on top.
- Serve immediately.