Crisp, golden tortilla triangles form the base for silky slices of raw bluefin tuna, topped with a sharp kick of chilli, a pop of wasabi tobiko, and a rich truffle ponzu drizzle. Each bite delivers a satisfying crunch followed by delicate, melt-in-the-mouth fish — ready in minutes.
Prep: less than 30 mins
Cook: less than 10 mins
Serves: Serves 2
Dietary: Dairy-free
By Scott HallsworthFrom Saturday Kitchen Recipes
This tuna sashimi tortilla pizza receives a Nutri-Score of E due to the high fat content from the mayonnaise and the low fibre profile. Per serving (approximate): 500 kcal, 42g fat (of which 4g saturates), 17g carbohydrates, 3g sugars, 1g fibre, and 12g protein.
Equipment
Ingredients
For the truffle ponzu sauce
- 100g/3½oz mayonnaise
- 20ml/¾fl oz ponzu
- Few drops white truffle oil, or to taste
For the pizza
- 1 flour tortilla wrap, trimmed to a 15cm/6in round and quartered
- 60–70g/2¼–2½oz sashimi-quality bluefin or bigeye tuna, cut into sashimi-style slices
- ¼ red onion, finely chopped
- ½ long green chilli, finely chopped
- 2 tsp wasabi tobiko
- Japanese white sesame seeds (shiro goma), toasted, to garnish
- Chopped fresh chives, to garnish
- Fresh jalapeño chilli, thinly sliced, to garnish
- Pink stem radish cress, to garnish
Method
Make the Truffle Ponzu Sauce (2 mins — can be done ahead)
- Combine the sauce ingredients — Pop the mayonnaise, ponzu, and a few drops of white truffle oil into a bowl and give it a good stir until everything is completely smooth. Taste it and add a drop more truffle oil if you want a bigger hit — you can always add more but you cannot take it away. Set this aside while you get on with the rest; the truffle ponzu sauce will happily sit in the fridge if you are preparing this tuna sashimi tortilla pizza ahead of time.
Fry the Tortilla Triangles (5 mins)
- Heat the oil — Preheat your deep fat fryer to 180C. Keep a close eye on it because hot oil needs your full attention and should never be left unattended.
- Fry the tortilla quarters — Carefully lower the trimmed tortilla pieces into the hot oil and fry for 1 to 2 minutes until they turn crisp and a lovely golden colour. You are looking for that satisfying crunch that will hold up under the sashimi tuna toppings.
- Drain and cool — Lift the tortilla triangles out carefully and transfer them onto a sheet of kitchen paper to drain off any excess oil. Leave them to cool completely — if they are still warm when you add the raw tuna, the fish will start to cook and you will lose that beautiful sashimi texture that makes this tortilla pizza so special.
Assemble and Serve (3 mins — toppings can be prepped while the oil heats)
- Layer the tuna — Once the tortilla triangles are completely cool, arrange them on a serving plate and lay the sashimi slices of bluefin or bigeye tuna evenly over each one. Take your time here because neat presentation makes all the difference with a dish this simple.
- Scatter the toppings — Evenly distribute the finely chopped red onion, green chilli, and wasabi tobiko over the tuna. The little pops of wasabi tobiko add a brilliant fiery kick that balances the richness of the fish beautifully.
- Drizzle the sauce — Spoon or drizzle the truffle ponzu sauce over the top of each triangle. Do not drown them — just enough to bring everything together and add that luxurious truffle flavour to the tuna sashimi tortilla pizza.
- Finish and garnish — Sprinkle over the toasted sesame seeds and chopped chives, then tuck a few thin slices of fresh jalapeño and some pink stem radish cress on top for a final burst of colour and freshness. Serve this tortilla pizza straight away while the bases are still perfectly crisp.