Asian Inspired Flammkuchen


Asian Inspired Flammkuchen with Tuna and Seaweed Salad.

Anything related to sushi or sashimi gets my heart beating faster. You could wake me up in the middle of the night for sushi and I will be ready to stuff my face in no time! Now I found a new way to enjoy raw tuna and trust me this will be showing up on the dinner table more than once. Asian inspired flammkuchen = deliciousness! The thin crispy crust topped with soy sauce syrup, seaweed salad, fresh tuna, avocado, scallions, sesame seeds and wasabi mayonnaise… I mean you must be drooling, don’t worry I am too.

Don’t be afraid to make your own dough, trust me it is really easy and very hard to mess up. However, you can always buy store-bought dough if preferred.

This recipe makes 1 flammkuchen.


150g tuna, thinly sliced

100g seaweed salad

1 scallion, thinly sliced

1 avocado, diced

1 tablespoon sesame seeds, toasted

For the dough:

163g flour

3.5g active dry yeast

100ml water

1 tablespoon olive oil

Pinch of salt

Sesame oil

For the soy syrup:

½ cup soy sauce

2 tablespoons brown sugar

½ lime, juiced

Wasabi Mayonnaise:

1 tablespoon mayonnaise

½ – 1 teaspoon wasabi

Splash of lime juice


Add the flour, yeast, water, olive oil and salt to the bowl of a stand mixer fitted with a dough hook attachment. Knead the dough on low speed for 5 minutes. If you prefer to do it by hand, add the same ingredients to a bowl and mix with a fork. Once properly mixed knead the dough for about 5 minutes.

Form the dough into a ball and grease a clean bowl with some olive oil. Cover the bowl with a damp kitchen towel and let the dough rest for 1 hour.

While the dough is resting add the ingredients for the soy syrup to a small pot. Allow the mixture to simmer until a syrup consistency. Let cool completely before using.

For the mayonnaise, whisk all the ingredients in a small bowl and keep in the fridge until ready to use.

Once the dough has rested preheat the oven to 240C and line an oven tray with parchment paper. Lightly flour your working space and roll out the dough into a rough circle, about 0.5-1cm thick. Transfer to the oven tray and light brush the dough with some sesame oil.

Bake the flammkuchen for 10-15 minutes, or until golden brown. Transfer to a serving board and brush the flammkuchen with some of the soy syrup, leaving a gap around the edges. Top with the seaweed salad, tuna, avocado, scallion slices and sesame seeds. Finally drizzle with the wasabi mayonnaise and some more soy syrup. Enjoy!


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