Tuna sashimi pizza with truffle ponzu and wasabi tobiko

Name: Tuna sashimi pizza with truffle ponzu and wasabi tobiko
Total time: 20 min
Ingredients: 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; 20ml of Japanese rice vinegar; 10ml of dark soy sauce; 3ml of lemon juice; 120g of Kewpie mayonnaise; truffle oil, to taste

by Scott Hallsworth

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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

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Ingredients

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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

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Equipment

Deep-fryer

Method

Preheat a deep-fryer to 180°C

1l rapeseed oil, for deep-frying

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)

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

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)

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

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

First published in 2017

discover more:

share recipe:

Scott Hallsworth

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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