Although my wife thoroughly enjoys the summer sun, she isn’t particularly fond of me running off to chase schooling yellowfin tuna every time calm seas prevail. However, when we throw the fresh bounty on the dock after a successful trip across the ‘Stream, she slowly comes around. Having a solid supply of sushi grade tuna, we’ve exhausted nearly every option for preparing yellowfin and found this crowd pleaser to be an exciting alternative to traditional methods of presenting fresh fish.
Extra virgin olive oil
Tobiko (flying fish roe)
Start by placing a pizza stone on grill grates and preheating to 500 degrees. If you don’t own a pizza stone you can cook the dough over direct heat. Relax pizza dough and make a 12-inch circle with ¼ inch thickness using plenty of flour to prevent the dough from sticking. Brush with olive oil and cook for two minutes, or until dough starts to bubble and the crust is slightly browned. Rotate the dough every 15 seconds to ensure even cooking and prevent charring. Flip the pie and quickly top pizza with thinly sliced yellowfin tuna followed by red onions, cherry tomatoes and avocado. You don’t want to add too many toppings because they must heat adequately before the bottom of the pizza burns. Cook for an additional two minutes, or until crust is golden brown, and continue to rotate to prevent charring. Remove from heat and drizzle with eel sauce and spicy mayo, finishing the presentation with sprinkled tobiko. Slice, serve and forget about calling for delivery!