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 ...
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