Tuna Pizza with Anchovy Aioli
Makes 4 servings

Typical of my combining traditions, this Tuna Pizza is one of my most popular recipes. An instant pizza base is created from grilled flour tortilla, then topped with tuna sashimi and a sprinkling of colourful vegetables and olives. A tangy Anchovy Aioli is used for garnish and extra eye appeal.

Ingredients:

• 4 flour tortilla, about 7 inches (18 cm) in diameter
• 2 tablespoons extra virgin olive oil
• ½ cup barbequed eel sauce (available in Asian specialty stores)
• 10 ounces (275 g) sushi-grade tuna, thinly sliced
• 2 fresh jalapeno peppers, seeded and thinly sliced
• ½ cup thinly sliced red onions
• ½ cup halved cherry tomatoes
• 1/3 cup pitted Kalamata olives
• Anchovy Aioli
• Baby cilantro or sprouts, for garnish

1. Prepare a medium fire in a barbeque grill or set a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the barbequed eel sauce over one side of each tortilla.
2. Grill for 1 to 2 minutes, flipping constantly, until crisp. Rotate 90? and grill for 1 to 2 minutes, until crisscross marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes (photo 01. Transfer to a wire rack to cool.
3. Arrange the tuna slices over the tortillas. Scatter the jalapeno peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the Anchovy Aioli decoratively over the pizza. Garnish with the cilantro or sprouts (photos 02-05).

Anchovy Aioli
Makes about 1 cup

While this intensely flavoured mayonnaise is used as a decorative sauce in the tuna pizza, it’s an excellent accompaniment to steamed or grilled fish and makes a fabulous potato salad. Stored in a tightly covered container, the sauce will keep well in the refrigerator for up to 5 days.

Note: the word “aioli” is used as a conceit here; there is no garlic in the recipe.

Ingredients:

• 2 egg yolks
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons anchovy paste
• ¼ teaspoon soy sauce
• ¼ cup extra virgin olive oil
• ½ cup vegetable oil
• Salt and freshly ground black pepper

1. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.
2. With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.