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!
- 4 flour tortillas, 8″ rounds
- 8 ounces of sashimi grade tuna, thinly sliced against the grain
- 1 1/2 cup red onion, thinly sliced and rinsed
- 3/4 ounce white truffle oil
- 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)
- Maldon sea salt, freshly ground black pepper, to taste
- Extra virgin oil oil
- Put a griddle over medium heat, brush both sides of each tortilla with the olive oil, and lightly season with kosher salt, as you will finish off with Maldon sea salt and black pepper. Cook the tortillas until crispy and golden brown, then place on a work service.
- In medium bowl, whisk together the Ponzu and mayonnaise, then liberally brush the top of 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 the olive oil.
- Slice and serve immediately.