From: Chef Steven Devereaux Greene, Devereaux's, Greenville, SC. Yield: 12 servings.
5 Tbsp. organic soya (recipe follows)
24 oz. ahi tuna, diced
6 oz. English cucumber, peeled, diced
⅜ cup scallions, thinly sliced
1½ cups large Fresh Hass Avocado, peeled, seeded, diced*
4 Tbsp. unseasoned rice vinegar
2 Tbsp. black sesame seeds, toasted
as needed, kosher salt
as needed for garnish, thinly sliced cucumber, thinly sliced radish, micro greens, pureed Fresh Hass Avocado
Organic Soya (Yields 5/8 cup):
¼ cup sesame oil
¼ cup soy sauce
⅛ cup lemon juice, fresh
For organic soya: Mix together sesame oil, soy sauce and fresh lemon juice.
For assembly: Mix together all ingredients except Fresh Hass Avocado. Gently fold in avocado, being careful not to mash it.
Per order: Place ½ cup of mixture in 6" × 1½" rectangular mold on serving platter and remove the mold. Garnish with dots of pureed Fresh Hass Avocado, cucumber, radish and micro greens.
*A large avocado weighs about 8 oz. as purchased.
