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

Tuna sashimi pizza with truffle ponzu and wasabi tobiko

by Scott Hallsworth

Ingredients

Bakery

2 soft tortilla wraps, the thinner the better (go for small ones, not big ones)

Oils & Vinegars

1l rapeseed oil, for deep-frying
20ml of Japanese rice vinegar
truffle oil, to taste

Fish & Shellfish

128g of fresh tuna, or 16 sashimi slices (you should have two 8–10g sashimi slices per pizza quarter)

Speciality Ingredients

4 tsp wasabi tobiko

Fruit & Vegetables

1 jalapeño, finely sliced
3ml of lemon juice

Store Cupboard

sesame seeds, for sprinkling
10ml of dark soy sauce
120g of Kewpie mayonnaise

Salad & Fresh Herbs

daikon cress