The magic of this classic dish at The Rudder lies in its precise preparation and harmony of flavors. The quinoa and cabbage are the perfect stabilizing backdrop for the rare ahi tuna, which pops against the sweet of the honey vinaigrette and mandarin orange juxtaposed to the heat of the shishito peppers and onions. So many flavor combinations, so little time. If all marina food was like this, I would never maintain my sea legs. Bravo!