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The idea for these tacos came from this incredible dish that Nobu serves with tuna sashimi and thinly sliced jalapenos.  The tuna should be very high quality and seared just a bit to keep the inside raw.

• 1 sashimi-grade tuna steak, cut 1 inch thick
• 1/2 cup soy sauce
• 1/4 hot sauce
• 2 T honey
• 1 cup mayo
• 2-4 chipotle peppers
• 1 small head of chicory, very roughly chopped
• 1/2 cup cilantro, chopped
• 2 avocados, thinly sliced
• 2 T olive oil
• 2 T champagne vinegar
• 6 corn tortillas
• pickled jalepenos to garnish
• 1 cup Lamb Chopper cheese, thinly sliced (Sheep’s milk, Cypress Grove Chèvre, Caliornia)

Cut tuna into 1″ x 1″ strips.  Mix with soy sauce, hot sauce, and honey and marinade for a few hours.

Blend 2-4 chipotle peppers with the mayo.

Toss the chicory, cilantro, avocados, oil and vinegar in a small bowl.

Grill the tuna strips over high heat just until the outside is seared.

To finish, warm the tortillas on the grill or in the oven, spread a thin layer of chipotle mayo on the tortillas and add chicory avocado salad, cheese, tuna and pickled jalapenos.

By slicing the peppers very thinly with a mandolin, they are able to pickle much faster.

• 4-5 large jalapenos, sliced very thin
• 2 cups vinegar — apple cider or champagne both work well
• 1 teaspoons whole black peppercorns
• 2 large bay leaves
• 2 tablespoons sea salt
• 6 medium garlic cloves, peeled and lightly crushed

Combine all ingredients in a small saucepan over high heat and bring to a boil.  Cook for about 10 minutes until peppers start to soften.

Remove from heat and allow to steep for 20-30 minutes.  Remove bay leaves.

Place mixture in an airtight container and refrigerate for at least a couple days.

• 2 links of Merguez lamb sausage, crumbled and sauteed in olive oil
• 2 baby leeks, cleaned, chopped and sauteed
• About 1.5-2 cups of grated fresh Asiago cheese (Asiago Pressato)
• 2 small ripe plumbs, sliced
• 1 cup pureed tomato sauce
• Pizza Dough

Prepare all ingredients and have ready near grill. (See below — this is crucial because you have to move fast in assembling the pizza after grilling one side)

Roll out pizza dough, brush one side lightly with olive oil and place that side down on grill over direct, high heat.  Once the dough has some nice color, slide it off the grill onto a plate or board, brush the uncooked side with olive oil and flip over.

Place ingredients on cooked size of dough and slide back on grill.  Cover and cook until bottom is nicely grilled and cheese is melted.

(Makes 2 large pizzas)

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• 2 ears of corn
• 2 links of sausage, crumbled
• 2 shallots, finely chopped
• 1 jalapeno pepper, chopped
• 2 cloves of garlic, minced
• 1/2 cup white wine
• 1/4 cup tomato sauce
• 1/2-3/4 cup chopped scallions
• 1/4-1/2 cup chopped parsley
• 1 lb orzo
• shaved parmesean reggiano to garnish

Shave the corn kernels from the ears and saute in butter over med-high heat until cooked through. Remove.

Saute sausage in a small amount of olive oil over high heat until browned and almost cooked through. Remove and add to corn.

Add shallots to saute pan (add a bit more oil if necessary) and saute until transparent and wilted.  Add jalapeno pepper and garlic and cook over lower heat for about a minute.

Turn heat up and add white wine.  Reduce and add tomato sauce, corn and sausage.  Continue cooking over low heat until orzo is ready.

Cook orzo according to package instructions until just under al dente.  Drain and add to saute pan with a bit of the cooking water if the sauce looks like it could uses some liquid.  Cook for another minute or so until orzo is al dente.

Top with shaved parm and parsley.