Ffwd: Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill
By: Julie Cecchini
Published: Saturday, June 7, 2014 - 7:05am

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.

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!