Description
Ingredients
- 1 ½ Tbsp Wasabi Powder
- 1 ½ tsp Water
- ¾ Cup Seasoned rice Wine Vinegar
- ½ Cup Lemon Juice
- ¼ Cup soy sauce
- 3 Garlic Cloves, chopped finely
- 1 ½ tsp Salt
- 1 ¼ Cups Vegetable Oil
- ¼ Cup Asian (sesame oil toasted)
- 6 Pounds California Avocados
- 4 ½ Pounds Ahi Tuna
- Baby Spinach - for garnish
- Julienned daikon - for garnish
- Julienned carrot - for garnish
- Thinly sliced Pear - for garnish
- Deep-fried strips of egg roll wrapper - for garnish
- chives - for garnish
Directions
- To make dressing, mix Wasabi with water, let stand 10 minutes.
- Whisk together Wasabi, Vinegar, Lemon Juice, soy sauce, Garlic and salt; whisk in Oil. Reserve.
- Mix 1/2 diced avocado with 3 ounces coarsely chopped Tuna;
- Gently fold in 2 tablespoons reserved dressing.
- Arrange on baby spinach leaves; garnish with daikon, radish and Pear.
- Scatter top with deep-fried strips of egg roll wrapper and chives.
See also
