French Friday’s with Dorie
Friday came and went and truthfully I hadn’t thought about even posting on these individual Ahi Tuna Pizzas with Mozzarella and Basil that came up for last week’s French Friday’s with Dorie. I just didn’t think they would be all that special but I was wrong. Yes, I was wrong and Dorie Greenspan was right. Imagine that. Sue me.
But lets face it, once again Ms. Greenspan is pusing off stuff on toast as French cuisine so some skepticism is warranted.
Oh yeah sure, her version traces it’s lineage from Yves Camdeborde’s Paris bistro Le Comptoir and was intended to be served from individual rounds of frozen puff pastry but when you break it all down, isn’t that really just a half step away from toast on the scale of culinary inventiveness? (I wonder if Yves uses frozen puff pastry too?)
No? Well I thought perhaps not so I eliminated the step altogether and instead set up these Ahi Tuna Pizzas on small pieces of the Persian flatbread sangak which we are lucky enough to be able to pick up weekly and freshly made at a local Persian bakery. Sangak is Iran’s “ national bread ” according to Wikipedia which makes me scared to think what the national bread of The United States might be. (Does anyone have any ideas?) Anyway, it’s flat but dimpled texture made it a perfect stage from which the ingredients here could perform their symphony.
The recipe below is my adaptation as other changes had to be made after I got home and took stock of what I forgot to buy. But the flexibility to adapt as necessary is the brilliance of stuff on toast and why these types of recipes are so easy to invent and pull off. Even for the French want in on the action.
Ahi Tuna Pizzas with Mozzarella and Basil
The ahi, onion, ginger, and salty olive flavors blended up supremely well and dish took mere minutes to put together at the end of a day where more than 15 minutes prep for dinner was a lot to ask. I do like my ahi on the rare side but when it is sliced this thin even a few minute was enough to keep anyone from complaining about it being ‘raw’.