Bucky pretty close, about $14. I use the "scraps" (for lack of a better word) of tuna from whats leftover after we trim the blocks/steaks for the other dishes like sashimi, seared ahi, etc. It's still #2 grade sashimi though. I adapted the recipe from Eric Ripert (of NYC's Le Bernardin). He infuses oil with ginger and jalapeno and then tosses it with the ahi. You don't actually see the ginger or pepper in the dish but you can taste it. It looks like it's only a little sauce on the plate but that was intentional as well. The servers advise the guests to eat the tartare both with and without the aioli and the aioli is pretty strongly flavored so a little goes a long way.