Tuna Tartare with Cucumber Salad and Avocado

Ingredients

• 12 ounces Pacific Albacore tuna, diced small
• English cucumber, unpeeled, sliced paper thin
• 2 teaspoons kosher sea salt
• 2 jalapeno peppers, stemmed, seeded and julienned
• 3 red Fresno peppers, stemmed, seeded and julienned
• 1/2 medium red onion, thinly sliced
• 2 tablespoons Vital Choice organic extra virgin olive (or macadamia nut) oil
• 2 tablespoons rice vinegar
• 2 tablespoons wasabi powder
• 1/4-1/2 cup water
• 1/4 cup tamari
• 1/4 cup rice wine vinegar
• 1/4 cup mirin
• 12 slices of avocado
• 18 cilantro sprigs (or chopped mint or basil leaves)
• 2 tablespoons toasted sesame seeds

Instructions

1. Spread the cucumber slices over a cookie sheet and sprinkle them with salt. Let sit for 30 minutes to draw out the excess moisture. Combine jalepenos, Fresno peppers, onion, 2 tablespoons rice wine vinegar and olive oil in a mixing bowl and keep refrigerated until needed.
2. Combine the wasabi powder and just enough of the water to make a drizzle-able paste. Mix well and reserve. Let sit for at least 30 minutes before using.
3. Mix the San Bai Su drizzle: tamari, 1/4 cup rice wine vinegar and mirin.
4. Pat the cucumbers dry with paper towels after 30 minutes and toss them in the bowl with the other salad ingredients.
5. Drizzle serving plates with some wasabi paste, then mound diced tuna in the center. Spoon some of the San Bai Su drizzle over the tuna, cross two slices of avocado on top and arrange cucumber salad around the edge. Sprinkle cilantro and sesame seeds over.