1 tablespoon white soy sauce
2 teaspoons untoasted sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon yuzu juice
2 scallions, light and dark green parts, sliced thinly on the bias
10 grams dry-roasted macadamia nuts
8 ounces ahi tuna, cut into 1/2-inch cubes
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