Maguro Pizza

I've heard this recipe for a long time and I've always thought it was an Americanized version of someone trying to cook Japanese food until I tried it myself. I used to be a real purist when it came to Japanese food, but the ingredients combine very well. I usually don't eat maguro because it lacks taste, but it's very well presented in this dish.

Ingredients

· 1 pc flour tortilla (6” or 8”)

· Sushi grade maguro

· ¼ of a red onion

· 1 small handful of micro greens or radish sprouts.

· 1 teaspoon of mentaiko (spicy Pollack roe – available in Japanese grocery stores)

· 1 tablespoon of ponzu

· 4 tablespoons of Japanese mayonnaise

· 2 teaspoons of white truffle oil

Directions

Slice the maguro into paper thin slices and set aside. It might be helpful to slightly freeze the maguro so it’s firmer and easier to work with.

For the base of the maguro pizza sauce, mix the mentaiko, ponzu, and Japanese mayonnaise together and keep in the refrigerator.

Brush the flour tortilla with olive oil and grill on an open fire or gas grill. Grill the tortilla until it’s lightly brown and slightly firm. The texture of the tortilla should be crunchy. Over-grilling will cause the tortilla to crumble (because it's so crispy) when you cut it.

Once the tortilla is finished, use the mentaiko mayonnaise like a pizza sauce and spread on the tortilla. Lay slices of the maguro until the tortilla is covered. Next, place the thinly sliced red onions on the maguro. Mix white truffle oil with the micro greens / radish sprouts and spread across the top of the maguro pizza. Cut diagonally into 8 pieces and serve.