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The menu often changes at Le Bernardin, Eric Ripert’s New York City seafood shrine. But there is one dish you can always count on—the tuna, a first course option under the “almost raw” section of the menu. The dish features foie gras on a toasted baguette, draped with thinly pounded yellowfin tuna, garnished with chives and olive oil.

The idea came to Ripert while he was traveling in Scandinavia a few years ago. “I had seared venison on top of foie gras,” he says. “The meat was very rare. I had a flash, and thought right away of a carpaccio of tuna on foie gras on top of toasted baguette, for the crunch. It’s the only dish that we have never taken off the menu.”

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