For tuna tartare, Crudo e Nudo chef-owner Brian Bornemann utilizes shrimp stock, onion confit and white soy sauce, which give it rich umami flavor. You can make the stock and confit in advance.

Andrew Zimmerman, Executive Chef of Sepia and Proxi Sepia – 123 N. Jefferson St., Chicago Proxi – 565 W. Randolph St., Chicago Event: Chicago’s Taste of the Nation – Supporting No… ...

Photo: Sommer Brugal/Axios What we ordered: We started with the yellowfin tuna crudo ($22). The light dish was a perfect starter with a touch of acidity and an almost buttery texture.