GW Fins in New Orleans has a lot to live up to, having been named one of Esquire magazine’s Top 20 New Restaurants, but Chef Owner Tenney Flynn and Executive Chef Mike Nelson are up to the task. Since opening in 2001, they’ve become known for their uncompromising approach to finding the best ingredients. For example, they source the majority of their fish from the Gulf, and Chef Flynn, an avid spear fisherman, is often personally responsible for the catch of the day.
Yellowfin Tuna are found throughout the Gulf of Mexico and are a favorite of Chef Nelson. Yellowfin are prized for their firm texture and clean, full flavor. High quality yellowfin is best seared, or served raw as in Chef Nelson’s Firecracker Tacos, which pairs fatty tuna with a spicy sriracha sauce and a creamy avocado aioli. A topping of sweet ginger dressing rounds out the dish with a bit of Asian flair.