AHI TUNA TARTARE WITH AVOCADO
Servings: 24 (commercial recipe)

FOR THE DRESSING:
1 1/2 tbsp wasabi powder
1 1/2 tsp water
3/4 cup seasoned rice wine vinegar
1/2 cup lemon juice
1/4 cup soy sauce
3 garlic cloves, chopped finely
1 1/2 tsp salt
1 1/4 cups vegetable oil
1/4 cup Asian (sesame oil toasted)
TO SERVE:
6 pounds avocados
4 1/2 pounds ahi tuna
baby spinach
julienned daikon radish
julienned carrot
thinly sliced pear
deep-fried strips of egg roll wrapper
chives

TO PREPARE THE DRESSING:
Mix wasabi with water, let stand 10 minutes.

Whisk together wasabi, vinegar, lemon juice, soy sauce, garlic and salt; whisk in oils. Reserve.

TO SERVE, PER ORDER:
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, carrot, and pear. Scatter top with deep-fried strips of egg roll wrapper and chives.