Adapted from a recipe of Sushi Samba, New York City. Yield: 12 appetizer servings. 4 pieces of yellowfin tuna loin (4 oz. each)1 /2 cup soy sauce1 /4 cup yuzu or lemon juice as needed, vegetable oil 1 large boniato (white sweet potato), peeled (about 1 lb.) 3 Mexican Hass avocados1 /3 cup lime juice 2 Tbsp. honey1 /4 tsp. kosher salt1 /4 tsp. freshly ground black pepper 6 cups tatsoi or baby spinach 2 pieces hearts of palm (4" each), sliced crosswise 2 small red and/or yellow bell peppers, ...
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