Makes 4 servings
From Masaharu Morimoto cookbook Morimoto
* 4 flour tortilla, about 7 inches (18 cm) in diameter
* 2 tablespoons extra virgin olive oil
* ½ cup barbequed eel sauce (available in Asian specialty stores)
* 10 ounces (275 g) sushi-grade tuna, thinly sliced
* 2 fresh jalapeno peppers, seeded and thinly sliced
* ½ cup thinly sliced red onions
* ½ cup halved cherry tomatoes
* 1/3 cup pitted Kalamata olives
* Anchovy Aioli
* Baby cilantro or sprouts, for garnish
1. Prepare a medium fire in a barbeque 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 barbequed eel sauce over one side of each tortilla.
2. Grill for 1 to 2 minutes, flipping constantly, until crisp. Rotate 90? and grill for 1 to 2 minutes, until crisscross marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes. Transfer to a wire rack to cool.
3. Arrange the tuna slices over the tortillas. Scatter the jalapeno peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the Anchovy Aioli decoratively over the pizza. Garnish with the cilantro or sprouts (photos 02–05).
Makes about 1 cup
1. 2 egg yolks
2. 1 tablespoon white wine vinegar
3. 1 tablespoon fresh lemon juice
4. 2 tablespoons anchovy paste
5. ¼ teaspoon soy sauce
6. ¼ cup extra virgin olive oil
7. ½ cup vegetable oil
8. Salt and freshly ground black pepper
1. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.
2. With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.
NOTE: The addition of 2 teaspoons spicy mustard will help with the emulsification if you are having trouble getting the desired thick texture in the aioli.