Tuna sashimi pizza with truffle ponzu and wasabi tobiko



  • 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