Executive chef Michael Kramer puts trim from other yellowfin tuna preparations in a plastic bag with a little grapeseed oil and pounds it paper thin. He slices the fish into rectangles and lays it on a plate over a little bit of grated wasabi. He tops the fish with chopped avocado, mango and watermelon radish and drizzles the plate with a vinaigrette made of rice wine vinegar, yuzu juice, honey and grapeseed oil.He finishes the dish with a garnish of micro cilantro and a sprinkle of black ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.