Tuna Tartare with Avocado, Scallions and Organic Soya

Tuna Tartare with Avocado, Scallions and Organic Soya

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.

Register to view the full article

Register to view this article

Already a member? .