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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.