Tuna pizza inspired by the recipe from le garage
The tuna pizza from le garage is famous in Amsterdam and for a reason: it’s soooo good! The recipe is nowhere to be found so I made my own (simplified) version. This starter will really impress your friends and is easy to make. Use super fresh tuna for this recipe! If you don’t have a razor-sharp knife at home, ask the fishmonger to slice the tuna paper-thin. You can also vary this recipe by using salmon or beef carpaccio.
- 250 gr. tuna (or salmon or beef) carpaccio
- Soy sauce
- Handful of chives
- Jar of capers
- 12 sheets of Panne carasau/ mezza luna (wafer-thin crackers available at L’amuse or wholesalers), baked filo pastry, or poppadoms
- 200 gr. ricotta
- 100 gr. crème fraîche
- 20 gr. finely grated Parmesan
- Wasabi paste to taste
- (Kewpie) mayonnaise
- Wasabi paste
- Mix the ricotta, crème fraîche, Parmesan and wasabi together in a small bowl.
- Mix the mayonnaise and wasabi together and put them in a plastic sandwich bag. Cut off a very small tip at the bottom of the bag to form a piping bag.
- Chop the chives and prepare the rest of the ingredients. You want to work quickly so that the base does not become soggy.
- Coat 6 sheets of panne carasau with a layer of the ricotta mixture. Put the second sheet on top and cover it with the tuna carpaccio. Use the piping bag with wasabi mayonnaise and quickly zigzag over the tuna. Drizzle few drops of soy sauce over the carpaccio and divide the chives, cress and capers over it and serve immediately!
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