Tuna sashimi pizza with truffle ponzu and wasabi tobiko

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Scott Hallsworth's tuna sashimi pizza recipe is a fun starter fit for a Japanese dinner party. Scott drizzles the dish with a delicious truffle ponzu sauce and tops it all off with wasabi tobiko – an unusual fish roe available from Japanese retailers. If you can't track it down, feel free to omit from the recipe.

First published in 2017

Ingredients

Metric

Imperial

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

Equipment

  • Deep-fryer

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
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
First published in 2017

As head chef at the acclaimed Nobu for six years, Australian-born Scott Hallsworth has mastered the ins and outs of Japanese cuisine, which he now showcases in his fun, playful dishes at Freak Scene.

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