Ingredients

• 2 ahi tuna steaks (Fresh Sushi Grade)
• 2 avocados, fresh ripe not mushy whole
• 12 ounces red cabbage, shredded
• 1/4 cup green onion, chopped
• 1 teaspoon sesame chili powder
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon ginger, fresh
• 1 tablespoon ginger powder
• 1 tablespoon seasoned rice wine vinegar
• 1 tablespoon wasabi paste or 1 tablespoon wasabi powder
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon ginger, fresh
• 1 tablespoon ginger powder
• 1 tablespoon seasoned rice wine vinegar
• 1 tablespoon wasabi paste (to taste if desire more heat) or 1 tablespoon wasabi powder (to taste if desire more heat)
• sesame chili powder & chopped green onion (to garnish)

Instructions

1. Marinade Ahi Tuna for at least one hour.

2. Slice Ahi Tuna steak into small chunks and place evenly in a small cup depending on the size of the desired product so that it is covered.

3. Slice Avocoado into small chunks similar to size of Ahi Tuna Chunks and place an even layer in the cup on top of the Ahi Tuna at equal thickness.

4. Mix Cabbage with Wasabi Cream until evenly coated but not drenched and place on top of avocado in an even layer slightly thicker than the Avocado layer.

5. Press down firmly in the cup to mold the Tartare. Flip cup over and tap on top so molded Tartare comes out in one piece.

6. Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare and Serve with Plum Wine.