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 ...

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