Chris Fernandez, Poggio Sausalito, Calif. 8-10 oz. center cut ahi tuna loin 2 shallots, minced 4 Tbsp. champagne vinegar 6 Tbsp. extra virgin olive oil 1 bunch watercress 1 red onion 1 bulb fennel 3-4 pieces of citrus, either mandarin orange, tangerine or blood orange as needed, sea salt Slice the tuna very thin and place between parchment paper. Lightly pound the tuna to enlarge the pieces and make very thin. Place the thin tuna on plates, wrap with plastic and refrigerate until ...

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