Chef Michael Beltran of Ariete

Tuna, Red Bell Pepper, Onion, Tomato, Manzanilla Olive, Parsley | Chef Sandra Cordero of Xuntos

Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots | Chef Jordan Rubin of Mr. Tuna

Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds

Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven

Puttanesca, Onion, Parsley, Orange Zest | Koji Yokoyama of The Anchovy Bar

Yellowfin Tuna, Pineapple Nước Chấm, Daikon, Fresh Herbs, Shrimp Chips | Chefs Jordan Herndon and Amarys Koenig-Herndon of Palm&Pine

Tomato Salad, Cucumbers, Basil, and Mint | Chef Michael Lombardi of SRV

Shiitake and Maitake Mushrooms, Ground Tuna, Sherry Special Sauce, Fish Sauce, Cheddar, and Brioche Buns | Chef Orion Russell of Greenpoint Fish & Lobster

Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo

Mushroom Escabèche, Spiced Parsnip, Yuzu-Caviar Vinaigrette | Chef Pete Smithing of Delaware North at SunTrust Park