Tuna Pizza being made





Flour tortilla:

  • 1 flour tortilla
  • 1 tablespoon Teriyaki sauce


Anchovy aioli:

  • 60g mayonnaise
  • 10g anchovy paste
  • 1 teaspoon lemon juice
  • 1 teaspoon right color soy sauce (usu-kuchi soy)


Tuna pizza assembly:

  • 200g tuna (bigeye or yellowfin tuna/sashimi grade/red flesh)
  • Tabasco to taste
  • 6 thin round slices jalapeño
  • 3 pieces cut in thirds cherry tomato
  • 3 thin round slices kalamata olive
  • Thin sliced red onion
  • Anchovy aioli
  • Micro cilantro
  • Sea salt



To prep flour tortilla:

  • Cut tortilla to 18cm diameter size. Brush tortilla with teriyaki sauce that covers the whole tortilla on one side only.
  • Grill tortilla sauce side down on a medium flame. Use nonstick spray on the grill to help the tortilla not stick. Use a cooling rack to press tortilla so that it does not bubble or curl.
  • When done tortilla should have nice hatch marks, not burnt. Tortilla should be crunchy. Cooling rack on top press tortilla flat.


For anchovy aioli

  • In the mixing bowl combine mayonnaise, lemon juice, anchovy paste and right color soy. Make sure that there are no chunks of anchovies.



  • Layer tuna on grilled tortilla, make sure tuna goes all the way out to the edges of the tortilla.
  • Cover with red onions.
  • Place 6 jalapeños evenly on pizza to visualize 6 even slices, place 1 slice of tomato on each piece of jalapeño, and place one piece of olive on top of each tomato.
  • Cut into 6 pieces, In a circle squeeze tobacco evenly over pizza, drizzle with anchovy aioli criss crossed back and forth on the whole tortilla.
  • Garnish with micro cilantro and sprinkle sea salt on top.


Chef Morimoto

Masaharu Morimoto | Morimoto Doha

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