Photo by Wyatt Kostygan.

Standing straight and tall, a vibrantly colored composition of flavorful seafood and garden-fresh greens, the tuna tartare “truly represents Shore to the core,” says Executive Chef Dylan Elhajoui. Traditionally a heavy beef dish, Elhajoui and company at Shore give the tartare a light and crisp makeover set for Sarasota shores. Beginning with top-quality tuna, Elhajoui marinates the raw fish in a bit of oil, ginger and that special something that gives the in-house sauce a little sting and an Asian zing. Working down the tower, a layer of cucumbers keeps the dish light while bringing some much-needed crunch and the bed of creamy avocado at the bottom ties it all together with a solid foundation. Topped with tobiko and drizzled with Sriracha mayo and ginger sauce, the helping of house-made fried wontons reminds you to stop staring and start eating. 

Photo by Wyatt Kostygan.