This Ahi Tuna Pizza is a feast for the senses – from the crispy tortilla crust to the tender slices of seared tuna and the bold flavors of Japanese spices and truffle oil.
Why I Love It
This is my attempt to re-create Pubbelly Sushi Tuna Pizza, which is one of my favorite appetizers on the menu. My version is with Low-Carb Tortilla to make it “healthier” instead of using regular flour tortilla. But you can use whichever you prefer.
This ahi tuna pizza recipe is made with crispy tortilla spread with mayo Aioli, topped with thinly sliced raw tuna, top with shallots, a drizzle of truffle oil, and sprinkled with salt flakes and micro greens for a lovely finish. The combination of these ingredients creates a delicious umami flavor. The perfect balance between the fresh raw tuna slices complemented the truffle oil’s earthy flavor.
What Are The Ingredients
- Aioli: For the Aioli, we use Mayonnaise, garlic, and salt. I used Kraft Mayonnaise, but you can use whichever brand you prefer.
- Low-Carb Tortilla: I use Mission Carb Balance Flour Tortilla for this recipe, but you can use regular flour tortilla if you like. The size of one Tortilla is 28 g for this recipe.
- Tuna: I used Ahi Tuna Saku Block from Wild Fork Foods. I love the size and the cut of the tuna, is super convenient for sushi, Tuna Tataki or this ahi tuna pizza recipe.
- Shallots: I recommend using a mandolin to slice these thinly sliced.
- Truffle Oil: Drizzle with Roland Black Truffle Oil for the perfect umami flavor.
- Salt Flakes: I used Maldon Salt Flakes to sprinkle the top of the Tuna Pizza.
- Micro greens: for contrast and healthy topping.
How To Make Ahi Tuna Pizza
Tortilla: Pre-heat Toaster Oven to 350 F on the “Bake” Setting. Lightly brush or spray both sides of the Tortilla with Avocado Oil. Place Tortilla in the middle rack position and bake until tortillas are slightly browned around the edges and crisped, about for 4-6 minutes. Carefully remove the Tortilla from the oven and set aside to cool.
Mayo Aioli: In a small bowl, add Mayonnaise, salt, and Mashed garlic. Mix well until well combined. Set aside.
Tuna: With Tuna slightly frozen, slice it with the help of a Mandolin to your preferred thickness. I went with 1 – 1.5-inch thickness slices. For me, the thinner, the better.
Shallots: Slide shallots into thin slices as well and set aside.
Build Pizza: Now proceed to build your pizza. Take one Tortilla and spread 1-2 tablespoons of the Mayo Aioli. Top with sliced tuna, followed by the shallots. Sprinkle with Salt Flake and micro-greens.
Serve and eat immediately. Otherwise, the Tortilla will start to get soggy.
Tuna: Use fresh, high-quality tuna. Since the tuna is the star of this dish, it is essential to use fresh, sushi-grade ahi tuna. This will ensure that the tuna is safe to eat raw and has the best flavor and texture. Also, be sure to slide the tuna thinly.
Serve Immediately: Ahi Tuna Pizza is best served immediately after it’s done. This will ensure that the Tortilla stays crispy and the tuna stays fresh and flavorful.