Executive Chef Danny Elmaleh, Celadon, Los Angeles

Yield: 1 serving.

1 fresh buffalo milk mozzarella slice
4 Japanese ooba leaves
5 Japanese micro purple shiso
3 Tbsp. balsamic reduction
2 Tbsp. chopped shallots
2 Tbsp. extra virgin olive oil
2 vine ripened cluster tomatoes 3 oz. blue fin tuna
as needed for quick marinating, soy sauce
2 Tbsp. ponzu sauce to taste, fleur de sel to taste, black pepper

Flash marinate tuna in soy sauce; drain and thinly slice. Thinly slice tomato and season lightly with salt and pepper. Create layers as follows: ooba, mozzarella, olive oil, chopped shallots, ooba, tuna, ooba, tomato. Cut into 4 pieces and skewer each. Plate with balsalmic reduction; dress with ponzu. Garnish with fleur de sel and micro purple shiso.