Recipe by: Chef José Mendín
Photography by: Juan Fernando Ayora
Servings: Makes 1
1 crispy tortilla (scroll down for recipe)
1 ½ tbsp. aioli (scroll down for recipe)
3 oz. (89g) sushi grade tuna, sliced thin
¼ tsp. fresh chives, finely chopped
1 tsp. pearl onion, sliced thin
1 tsp. Maldon salt
1 tsp. truffle oil
Place the crispy tortilla on a serving plate and spread the aioli over the tortilla.
Place the sliced tuna on top, making sure to cover all of the pizza base.
Garnish with the chives, pearl onion, Maldon salt and truffle oil.
Slice into quarters.
1 floured tortilla
Pre-heat the oven to 275°F.
Puncture the tortilla a few times with a fork, then place on baking tray lined with parchment paper. Place another tray on top, bottom side down. Bake in the oven for 15-20 minutes.
Remove from the oven and working quickly, take away the top tray and then put the tortilla on a cold surface. Place a cold tray on top, putting on slight pressure.
Yield: 2 portions
3 tbsp. mayonnaise
1 tsp. garlic, peeled, minced
In a bowl mix the mayonnaise and garlic paste until well combined.