Crudo e Nudo's Tuna Tartare Toast

Crudo e Nudo chef Brian Bornemann prepares tuna toast with shrimp stock in the L.A. Times Test Kitchen.
Crudo e Nudo chef Brian Bornemann prepares tuna toast with shrimp stock in the L.A. Times Test Kitchen. (Stephanie Breijo / Los Angeles T)

Chef Brian Bornemann makes tuna tartare — a recipe bolstered with onion confit and shrimp stock — as a topping for thick-cut toast.