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Ingredients

• 4 flour tortillas, about 7 inches in diameter
• 2 tablespoons extra virgin olive oil
• 1/2 cup barbecued eel sauce (available in Asian specialty stores)
• 10 ounces sushi-grade tuna, thinly sliced
• 2 fresh jalapeño peppers, seeded and thinly sliced
• 1/2 cup thinly sliced red onion
• 1/2 cup halved cherry tomatoes
• 1/3 cup pitted Kalamata olives
• Anchovy Aioli (see recipe below)
• Baby cilantro or sprouts, for garnish

Description

Makes 4 Servings.

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