Tuna sashimi pizza with truffle ponzu and wasabi tobiko

4
20 minutes

Ingredients

Tuna sashimi pizza

  • 2 soft tortilla wraps, the thinner the better (go for small ones, not big ones)
  • 1l rapeseed oil, for deep-frying
  • 128g of fresh tuna, or 16 sashimi slices (you should have two 8–10g sashimi slices per pizza quarter)
  • 4 tsp wasabi tobiko
  • 1 jalapeño, finely sliced
  • sesame seeds, for sprinkling
  • daikon cress

Truffle ponzu

  • 20ml of Japanese rice vinegar
  • 10ml of dark soy sauce
  • 3ml of lemon juice
  • 120g of Kewpie mayonnaise
  • truffle oil, to taste

Method

1
Preheat a deep-fryer to 180°C
  • 1l rapeseed oil, for deep-frying
2
Deep-fry the tortilla wraps for 2–3 minutes until crisp and golden. Drain on kitchen paper and allow to cool slightly
  • 2 soft tortilla wraps, the thinner the better (go for small ones, not big ones)
3
When cool enough to handle, take a bread knife and cut the base into quarters – don’t wait until it’s completely cool, as it will be too brittle. Place on kitchen paper and leave to drain any excess oil
4
Use a very sharp knife to thinly slice the tuna, you’re aiming for 16 slices in total
  • 128g of fresh tuna, or 16 sashimi slices (you should have two 8–10g sashimi slices per pizza quarter)
5
To make the ponzu sauce, whisk together the rice vinegar, soya sauce and lemon juice until combined. Stir in the mayonnaise then season to taste with a few drops of truffle oil
  • truffle oil, to taste
  • 20ml of Japanese rice vinegar
  • 10ml of dark soy sauce
  • 3ml of lemon juice
  • 120g of Kewpie mayonnaise
6
Arrange the bases on two plates and drizzle with a little truffle ponzu. Drape the tuna slices over the top so you cover most of the base. Top with more truffle ponzu, sesame seeds, wasabi tobiko, daikon cress and chillies. Serve immediately
  • daikon cress
  • 4 tsp wasabi tobiko
  • 1 jalapeño, finely sliced
  • sesame seeds, for sprinkling