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
2¼ oz. ponzu
For ponzu: Combine all ingredients and mix thoroughly
For ponzu mayo: Combine both ingredients together and mix thoroughly.
To assemble: Brush tortillas on both sides with extra virgin olive oil and season with black pepper. Toast tortillas until very crispy in either a broiler or on a griddle. Remove to another work surface. Brush generous amounts of ponzu mayo on one side of tortilla. Garnish with red onions on top of ponzu mayo. Lay tuna over onions and mayo, making sure to completely cover the tortilla. Season tuna with black pepper and sea salt. Drizzle truffle oil over top of seasoned tuna, evenly seasoning the whole pizza. Sprinkle micro shiso and micro bulls blood over top of the pizza. Make sure greens are evenly distributed. Cut pizza into 8 even slices. Transfer gently onto plate. Serve immediately.
