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Behind the Plate: Broken Sound Club’s Tuna Tartare

Sushi Chef Fernando Garcia shares the recipe he says has evolved “from simple tuna, scallions and spicy mayo to a real dining experience.”

By Isabelle Gustafson, Senior Editor, Club + Resort Chef | June 2, 2022

Fernando Garcia, Sushi Chef, Broken Sound Club

Fernando Garcia, Sushi Chef at Broken Sound Club (Boca Raton Fla.) says his tuna tartare, which has undergone many renditions over the years, features a wide range of flavors—sweet, acidic, salty and spicy.

“Members and their reactions inspire me,” he says. “[My tuna tartare] not only looks good, it tastes great—and you find many textures that melt in your mouth.”

Ultimately, Garcia hopes his recipe might inspire other chefs in their pursuit of excellence.

“As a sushi chef,” he says, “I can go beyond sushi rolls and sashimi. … This tuna tartare is my very own, and it has evolved from simple tuna, scallions and spicy mayo to a real dining experience.”

Tuna Tartare
Click here for the full recipe.

About The Author

Isabelle Gustafson, Senior Editor, Club + Resort Chef

Isabelle Gustafson is an award-winning editor and writer with a Bachelor of Journalism from the Missouri School of Journalism—a focus in Magazine Editing, minors in Spanish and Psychology and a Certificate in Multicultural Studies. She's studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. She’s also a member of the International Foodservice Editorial Council (IFEC). You can connect with Isabelle on LinkedIn, Instagram, Twitter and Facebook, or email her at [email protected]

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