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. 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.