With ruby red sheets of Bluefin tuna lacquered with a sweet soy sauce glaze, atop a crispy sesame tortilla slathered with spicy ssamjang, this tuna sashimi pizza is a playful take on the Neapolitan classic, drawing influences from Mexico, Korea and Japan. Topped with crisp, juicy slices of asian pear and threads of green shiso, each bite of this light appetizer is different from the last. The trick to getting the tuna sliced so thinly is to use a very sharp long knife and a piece of tuna that's still partially frozen.
- Preheat the oven to 350 degrees F (180 C). Place the tortillas on a wire rack over a baking sheet and brush the toasted sesame oil onto both sides of each tortilla.
- Put the tortillas in the oven and bake for 6-8 minutes, flipping once until the tortillas are evenly browned and crisp. If your tortilla starts puffing up, use a toothpick to open a hole in the bubble and use a spatula to press down and help the steam escape.
- Make the pizza sauce by mixing the gochujang, doenjang, toasted sesame oil and grated garlic in a small bowl.
- For the glaze, add the soy sauce, sake and sugar to a small bowl and microwave until it comes to a boil. Remove and let the glaze fully cool.
- When the tortillas are done, remove them from the oven and leave them on the rack to fully cool.
- To assemble the pizzas, spread a thin even layer of the pizza sauce onto each tortilla.
- Use a brush to lacquer the tuna with the glaze and then arrange the slices of asian pear on top.
- Finish the pizzas with a sprinkle of shiso ribbons and black sesame seeds. Slice the pizza into quarters and serve immediately.
Category : Appetizer
Prep time : 10 minutes
Cook time : 8 minutes
Passive time : N/A
- 2 7-inch flour tortillas
- 1 tablespoon toasted sesame oil
- 2 teaspoons gochujang
- 2 teaspoons doenjang (or miso)
- 1/2 teaspoon toasted sesame oil
- 1/8 teaspoon garlic, grated
- 100 grams Bluefin tuna, partially frozen
- 2 teaspoons soy sauce
- 2 teaspoons sake
- 1 teaspoon sugar
- 70 grams asian pear, peeled, cored and sliced thinly
- 4 green shiso leaves (a.k.a. ooba or perilla), cut into thin ribbons
- 1/2 teaspoon black sesame seeds