Looking for ways to put a new spin on tuna sandwiches? These operators share their tips. John Rossi Executive Chef, Flik International New York, N.Y. "In our conference center, we serve a black and white sesame seed encrusted sashimi-grade seared tuna on a wonton crisp with wasabi mayonnaise and pickled ginger. We’re offering more open-faced sandwiches, like this, because they offer more interesting plate presentations. "In our cafeteria, one of the most popular items is a curried mango ...
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