Instructions

1. Place tuna out on counter for 20 minutes to bring it to room temperature.
2. If you are using fresh dough, pre bake at 475F for 5 minutes, until lightly browned.
3. Gently press peppercorns into the tuna on both sides.
4. Lightly brush grill or indoor grill pan with the avocado oil.
5. Heat pan or grill to high and cook tuna for 1 minute per side and set aside.
6. Place the ricotta, anchovy paste and lemon zest in a small bowl, mix well and set aside.
7. Place the the tomatoes, red onion, capers, garlic and olive oil in a medium bowl, gently mix well and set aside.
8. Cut the seared tuna into 1/2 inch pieces and set aside.
9. Heat oven to 450F.
10. Spread the ricotta mixture evenly over the dough with a rubber spatula.
11. Using a slotted spoon, place the tomato mixture evenly on top, followed by the Taleggio cheese.
12. Place in the top rack of the oven for about 5-7 minutes until cheese melts, watching carefully.
13. Remove from oven and sprinkle olives, arugula and seared tuna on top and enjoy!