California Avocado and Ahi Tuna Tartare Courtesy Of: California Avocado Commission California Avocado and Ahi Tuna Tartare 24 servings 1-1/2 Tbsp Wasabi powder 3/4 cup SYSCO Supreme seasoned rice wine vinegar 1/2 cup SYSCO Classic lemon juice 1/4 cup Jade Mountain soy sauce 3, large SYSCO Imperial cloves garlic, chopped finely 1-1/2 tsp SYSCO Classic salt 1-1/4 cup SYSCO Classic vegetable oil 1/4 cup Asian (toasted) sesame oil 12 (about 6 pounds) SYSCO Brand avocados 4-1/4 lbs. Ahi tuna SYSCO Natural baby spinach, for garnish Julienned daikon, for garnish SYSCO Imperial julienned carrot, for garnish SYSCO Imperial pear, thinly sliced, for garnish Deep-fried strips of egg roll wrapper, for garnish SYSCO Natural chives, for garnish 1. To make dressing, mix wasabi with water, let stand 10 minutes.
2. Whisk together wasabi, vinegar, lemon juice, soy sauce, garlic, and salt; whisk in oils. Reserve.
3. Per Order: Mix ½ 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.