In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, chef Danny Trace from Commander's Palace prepares tuna and shrimp.

Opal Basil Yellowfin Tuna Roll

2oz. Yellowfin Tuna (cut in ½ oz. pieces and lightly pounded for carpaccio)
4oz. Yellowfin Tuna (cut in 1oz. strips)
1/2 ea. Mirliton (fine julienne)
1/2 ea. Carrot (peeled and julienne)
1/2 ea. Napa cabbage (julienne)
1/2 ea. Cucumber (peeled and stripped for ribbons)
1/4 ea. Papaya (peeled and stripped for ribbons)
1/2 C. Soy sauce (light sodium)
1/4 C. Rice wine vinegar

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