Ffwd: Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill
Ingredients
1 recipe foccacia
2 tsp extra-virgin olive oil plus additional for brushing and drizzling
1.small red onion, sliced
1 8-ounce ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
4 oz machengo, shaved with a vegetable peeler
12 large fresh basil leaves
4 cherry tomatoes, quartered
6 Kalamata olives, pitted, quartered
2 radishes, thinly sliced
1 tsp Garlic Ginger Salt
Preparation
1
Roll out foccacia onto a parchment lined baking sheet.
2
Allow it to rise for 1 hour.
3
Heat one half of your grill on high until it reaches 400°F.
4
Cook dough in the grill for 10 minutes.
5
Brush tuna lightly with olive oil; sprinkle with Garlic Ginger Salt, and pepper.
6
Arrange tuna, onion and basil on cooked dough.
7
Scatter tomatoes, olives, and radish slices over each.
8
Toss on cheese and drizzle with olive oil.
9
Bake just until tuna is opaque around edges but still translucent in center, about 3 minutes.
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About
So it is a hot and steamy Friday and I am sitting at my picnic table enjoying martini. All the cares of the week are slipping away as this simple yet elegant pizza cooks on my grill. Happy Friday!
Added:
Saturday, June 7, 2014 - 7:05am
