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 ready to use.

For dressing: Place the minced shallots in a bowl with the champagne vinegar and let sit for 30 minutes. Whisk in the extra virgin olive oil and salt.

For the salad: Wash and drain the watercress. Peel and slice the red onion into paper-thin rings; set aside. Slice the fennel paper thin and set aside. Peel the citrus skin with a knife and then slice the citrus into thin wheels.

To plate: Dress the tuna carpaccio with a spoon of the dressing and a pinch of sea salt. Dress the watercress, red onion, fennel and citrus wheels with the dressing and place on top of carpaccio.

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