Ingredients

Pizza:
1 Ea.     Flour Tortilla 8”
10 Ea.   Thinly Sliced Sushi Grade Tuna
8 Ea.     Thinly Sliced Plum Tomato
8 Ea.     Thinly Sliced Jalapeno
1 Tbsp  Thinly Sliced Red Onion
1 Tsp    Micro Cilantro

Caesar Dressing:
½ Cup   Cloves Garlic, Smashed, Minced
14 Ea.   Anchovy Fillets, Minced
1 Tbsp  Dijon Mustard
1 Ea.     Kewpie Japanese Mayonnaise (35.3 oz)
¼ Cup   Lemon Juice
½ Cup   Olive Oil
Salt (to taste)
White Pepper (to taste)

Soy Truffle:
1 Cup    Soy Sauce
1 Cup    White Truffle Oil
4 Tbsp   Wasabi Paste

METHOD:
Caesar Dressing:
In Vita Prep blender, puree garlic, anchovies and mustard until smooth consistency. Add mayonnaise and lemon juice, puree an additional minute. Streamline oil slowly into Caesar base, puree until fully emulsified. Adjust seasoning with salt and white pepper. Makes 1 ½ quarts.

Soy Truffle:
Whisk/ puree Soy sauce, Truffle oil and Wasabi until emulsified.

Plate Up:
Grill tortilla shell on both sides until lightly crisp. Brush Caesar dressing on top of shell. Layer tuna slices on top of Caesar brushed shell. Brush tuna slices with soy truffle dressing. Finish pizza by layering the tomato, jalapeno and red onion over the tuna covered pizza. Cut pizza into 4 equal slices. Garnish each slice with micro- cilantro.