Dish of the Week: Yellowfin sashimi with yuzu vinaigrette

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 sesame seeds.

Kramer uses the leftover trim to make tuna tartare.