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 ...

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