Tuna pizza with anchovy aioli on a homemade flour tortilla

Mix the flour and salt, rub in the lard by hand, add the warm water half at a time.

Knead into a smooth dough ball, five to eight minutes.

Bag the dough and rest half an hour to an hour.

Tear off a small ball and press out to about a seven-inch circle; rest a few minutes.

Brush a griddle with lard over medium-high heat; cook each tortilla 45 seconds per side, until bubbles rise. Keep wrapped in a towel.

Blend the egg yolks, white wine vinegar, lemon juice, anchovy paste and soy sauce.

With the machine running, stream in the vegetable oil slowly, then the extra virgin olive oil, until emulsified and thick; season with salt and pepper. Transfer to a squeeze bottle; keeps up to five days in the fridge.

Thinly slice the red onion and jalapeno (seeds removed), quarter the cherry tomatoes, pit the olives.

Slice the tuna very thin against the grain.

Brush each side of the tortilla lightly with olive oil and brush the grill pan.

Grill over medium heat 1 to 2 minutes, flipping constantly, until crisp; rotate 90 degrees and repeat.

Grilling with the eel sauce already on burns it; grill the oiled tortilla crisp first, then brush the eel sauce on as the pizza sauce.

Arrange the tuna slices overlapping, scatter jalapeno, red onion, cherry tomatoes and olives sparingly, drizzle the anchovy aioli, finish with cilantro leaves.