Tuna sashimi, broccoli and sweet potato tempura, and miso soup

Sushi-ready tuna from Hudson fish (amazingly good); slice and arrange on a bed of shaved carrots from Riverdog and shaved radishes from Happy Boy. Broccoli from Catalan, and sweet potatoes from Solano Mushrooms, coated in a barely-mixed tempura batter of 1 cup flour, about 1 cup water, 1 egg, and a little salt and dried ginger; heat olive oil in the wok, and deep-fry the tempura until golden. Mince and sauté onions and carrots from Riverdog and garlic from Catalan, and add a few Tbsp prepared miso paste from Edensoy, salt and four cups water.