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.
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 the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!