Hamachi-Jalapeño Pizza

This is a variation on the Tuna Pizza I made a while ago and it was inspired by my old favorite dish at Nobu, the Hamachi-Jalapeño sashimi. Your Italian grandma’ will strongly disagree with the “pizza” part and you might even get slapped for it but it’s worth the risk. It’s a disk of flour tortilla that’s toasted, brushed with eel sauce and caramelized in the oven or under a broiler. Thin slices of fatty yellowtail tuna are arranged on top and brushed with a mixture of yuzu and soy sauce which has the wonderful effect of slightly curing the fish. It’s then drizzled with a yuzu-kosho mayonnaise and topped with slivers of Jalapeno and tomatoes, red onion, cilantro leaves and micro greens. If you like sushi and pizza you will beg for more of this. It’s really the best of both worlds.

If you plan on serving this at a dinner party you can toast and caramelize the tortilla disks ahead of time. If it’s done properly they’ll keep crisp even until the next day. Then just assemble the “pizza” at the last moment. While some of the ingredients might seem “exotic” to some (a reader recently got really mad at me for using quail eggs in a recipe, ugh!) they can all be purchased in Japanese markets.

  • Hamachi-Jalapeño Pizza

    • Serves 4
    • For the Hamachi-Jalapeño pizza:
    • 4 flour tortillas, cut into 7 inches disks
    • 1/2 cup barbecued eel sauce (available in Asian specialty stores)
    • 1 lb sushi-grade hamachi (yellowtail), thinly sliced
    • 4 tablespoons yuzu juice
    • 2 tablespoons soy sauce
    • 2 fresh jalapeño peppers, seeded and thinly sliced
    • 1/4 cup thinly sliced red onion
    • 1/4 cup halved cherry tomatoes
    • cilantro and micro greens, for garnish
    • fleur de sel
    • piment d’espelette or other chili (optional)
    • For the yuzu-kosho mayonnaise:
    • 1/2 cup mayonnaise (preferably kewpie)
    • 1 tablespoon yuzu kosho (yuzu rind paste, available in Asian markets)
    • For the Hamachi-Jalapeño pizza:
    • Start a broiler or set a cast-iron grill pan over medium heat. Toast each tortilla disks on both sides until crisp. Brush about 2 tablespoons of the barbecue eel sauce over one side of each tortilla and broil, or place in a hot oven, until bubbly and caramelized. Cool. You should obtain crisp tortilla disks caramelized on one side.
    • Neatly arrange thin slices of hamachi over the tortillas. Mix the yuzu juice with the soy sauce and gently brush the mixture over the hamachi. Drizzle the yuzu-kosho mayonnaise (see below) in a decorative pattern and scatter the jalapeño peppers, red onion, cherry tomatoes over the top. Garnish with cilantro or micro greens. Finish with a little fleur de sel and piment d’espelette, or other chili.
    • For the yuzu-kosho mayonnaise:
    • Combine the mayonnaise and the yuzu kosho in a small bowl. Place in a squeeze bottle.
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  • kitchenriffs

    Wow, what a wild pizza! I’d never have thought to combine all the flavors you’ve put together. And once you have your shopping done (most of us probably don’t have all the ingredients on hand; I certainly don’t), this is pretty quick to put together. Good stuff. Thanks for this, and have a great holiday.

  • http://twitter.com/TheUrbanMrs Linda

    I love everything you put on this pizza – this is such a revolutionary and what a lovely presentation!

  • http://twitter.com/tasteblog Lori Lynn

    I always thought this “type” of pizza had to be made with rice flour, and that always seems like a lot of work to make the dough and get it right. I adore the idea of a flour tortilla with eel sauce. Could you make exotic any easier?
    LL