1 lb, Sushi grade Tuna, small dice
2 Avocado, small dice
1 C Wakame salad (or substitute: micro greens), for plate garnish
2 T Lemon juice, fresh
1 T Lime juice
2 T Sesame oil
1 T + 1 T Soy sauce, low sodium
1 T Lemon zest
Salt and pepper to taste
1 T Sesame Seeds
2 Mandarin Oranges
In a non reactive bowl, place the diced tuna, lemon and lime juice, sesame oil, soy, lemon zest, salt and pepper to taste.
Place the avocado in a non-reactive bowl, very lightly drizzle with lemon juice to stop turning brown.
Place a 3-inch cylinder in the middle of the plate.
Create layers starting with the wakame, tuna, avocado, orange segments. Top with either more wakame or a few sprigs of cilantro.
Garnish with sesame seeds and soy sauce