This is my version of the scrumptious Tuna Pizza I had from Morimoto. My recipe is a great at home alternative for those who crave something similar but easy to make. Try out my recipe and it’ll be a definite crowd pleaser. The great thing is that overall the dish is very light so it works out well as a meal in itself or even as a greater appetizer for a party.
Kat’s Seared Ahi Tuna Flatbread
Ingredients: Serves 2
1 lb or a little less than a lb of raw sushi grade ahi tuna
4 tablespoon mayo
1 tablespoon minced garlic
Juice of half a lemon
Salt and pepper for crusting the tuna as well as seasoning the flatbread
Unagi Sauce or teriyaki sauce
¼ cup pickled cucumbers (recipe is in my sashimi salad post) or you can use unseasoned cucumber
2 pieces of large lavash
• Crust your tuna with salt and pepper and sear on high heat in a pan
• Remove the tuna after all sides have been seared nicely and let it sit/cool.
• In a small bowl, mix your mayo, garlic, and lemon juice. Optional: add a little capers to give it a little briny kick)
• Toast your lavash in a toaster oven or a regular oven at 375 and let it dry it out a bit and crisp up until it’s crispy like a cracker.
• Slice your tuna into thin slices and layer on your crispy flatbread. Layer your pickled cucumbers, kaiware sprouts and then season with a little sea salt and fresh cracked pepper.
• Drizzle some sesame oil or olive oil over the top and dollop some garlic aioli you made using the mayo.
• Drizzle some unagi sauce or teriyaki sauce to give it a little sweetness. The sweetness plus the citrus in the aioli really creates a nice balance of flavors.
I absolutely loved the way this dish came out. The flavors and the textures in this dish really makes it delish. Crispy, moist, tender, hot, cold, and, sweet, tangy, and creamy, you’ve got so many elements in this dish. It’s a must try!
To create little appetizers (make it bite size) simply slice your lavash into small squares 2 inches and layer each piece with one slice of tuna, one slice of cucumber, one dollop of aioli, drizzle of unagi sauce and garnish with kaiware sprouts. Enjoy!!