Tuna Pizza Recipe

Prepare and crisp tortillas

Preheat oven to 400°F (200°C) or heat a large nonstick skillet over medium-high. Lightly brush both sides of each flour tortilla with about 1 tablespoon vegetable oil total (0.5 tbs per side) or spray with oil. If using oven, place tortillas directly on a baking sheet and bake 6–8 minutes, flipping halfway, until rigid and golden-browned at edges. If using skillet, cook 1–2 minutes per side until blistered and crisp. Immediately sprinkle 1/4 teaspoon kosher salt over warm tortillas. Let cool on a rack to remain crisp.

Mix spicy tuna

In a bowl combine the finely diced sushi-grade tuna (8 oz) with 2 tbs Japanese mayonnaise, 1 tsp Sriracha, 1/2 tsp soy sauce, 1/4 tsp sesame oil, 1 tbs thinly sliced scallion, 1/2 tsp toasted sesame seeds and 1/8 tsp salt. Stir gently to coat evenly. Taste and adjust heat or salt; keep chilled until assembly.

In a small bowl gently fold the flaked snow crab (4 oz) with 1 tsp mayonnaise, 1/2 tsp lemon juice and a pinch of salt. Keep mixture slightly flaky — do not over-mix so it remains textured.

To make quick tempura-style flakes, heat 1 tsp neutral oil in a small skillet over medium-high. Add 1/2 cup panko and toast, stirring constantly, 2–3 minutes until golden and crisp. Remove and cool — these act as crunchy tempura flakes. Alternatively, use store-bought tempura bits (tenkasu).

Whisk together 1 tsp white miso paste, 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/2 tsp honey, 1 tsp neutral oil and 1 tsp water until smooth. Taste and adjust sweetness or acidity. Keep at room temperature for drizzling.

Whisk 2 tbs Japanese mayonnaise with 1 tsp eel sauce, 1/2 tsp Sriracha and 1/2 tsp yuzu or lemon juice until uniform. Transfer to a squeeze bottle or small bowl for easy drizzling.

Place a crisp tortilla on a serving plate. Spoon or spread a generous layer (about half) of the spicy tuna mixture over the tortilla, leaving a 1/2-inch border. Scatter small clusters of the snow crab mixture over and around the tuna to add textural contrast (use about half the crab mixture).

Sprinkle toasted panko tempura flakes evenly over the top to add crunch (use about 2 tbs). Drizzle the miso dressing sparingly (about 1 tsp) over the surface, then finish with 1–2 tbs of the chef's special sauce in a decorative pattern.

Garnish with microgreens, remaining sliced scallion, a few thin jalapeño slices if using, a light dusting of extra toasted sesame seeds and pickled ginger on the side. Repeat assembly for the second tortilla.

Cut each tortilla into 6–8 wedges using a sharp knife or pizza cutter. Serve immediately so the tortillas remain crisp and the toppings are chilled and fresh.