From: Akira Back, Yellowtail, Las Vegas. Yield: 4 servings. 4 flour tortillas, 8" each 7½ oz. big-eye tuna, cleaned, trimmed, thinly sliced against grain 6½ oz. red onion, thinly sliced with grain, rinsed 1 oz. extra virgin olive oil ¾ oz. white truffle oil ½ oz. micro shiso mix ¼ oz. micro bulls blood as needed, Maldon sea salt as needed, black pepper, very coarsely ground Ponzu: 5 oz. soy sauce 5 oz. Shiragiku vinegar ½ oz. lemon juice, fresh Ponzu Mayo: 9 oz. mayonnaise ...
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