Yield: 12 servings.

Marinated ahi (recipe follows)
White Balsamic Vinaigrette(recipe follows)
California Avocado radish cucumber salad (recipe follows)
Yuzu wasabi aioli (recipe follows)
3/4 cup sweet soy sauce**
as needed for garnish, fresh chives
as needed for garnish, Toho Shokuhim Ume Goma (Sweet-tart-salty sesame seeds)

Marinated Ahi (yields 12 servings):
2-1/4 lb. ahi
4-1/2 oz. sesame oil

White Balsamic Vinaigrette (yields 3 cups)
6 oz. white balsamic vinegar
6 oz. seasoned rice wine vinegar
12 oz. olive oil
to taste, salt and pepper

California Avocado Radish Cucumber Salad (yields 12 1/2-cup servings):
3 large Fresh California Avocados, peeled, seeded, 1/4" dice*
2-1/4 cups radishes, cleaned, 1/4" dice
2 cups hot house cucumber, peeled, seeded, 1/4" dice
1 Tbsp. fresh chives, minced

Yuzu Wasabi Aioli (yields 1 cup):
1-3/4 oz. pasteurized egg yolks
1-1/2 Tbsp. yuzu juice (or fresh lime juice)
1-1/2 tsp. prepared wasabi
3/4 cup olive oil

* A large avocado weighs about 8 oz. as purchased.
** A substitute for sweet soy sauce is 3 Tbsp. brown sugar mixed with 4 1/2 oz. soy sauce.

For marinated ahi: Portion Ahi into 3 oz. pieces. Marinate in sesame oil for 15 minutes.
For white balsamic vinaigrette: Whisk together all ingredients and refrigerate.
For California Avocado radish cucumber: Place all ingredients in a bowl. Add the white balsamic viniagrette and gently stir.
For yuzu wasabi aioli: Whisk together the egg yolks and yuzu. Slowly whisk in the olive oil, whisking until thick. Stir in the wasabi and refrigerate.

Per order: Place 1/2 cup of the California Avocado radish cucumber salad in a ring mold and gently press down. Place the molded salad at the top center of the platter. In a hot sauté pan, sear ahi then slice thinly. Place the ahi down the length of the plate. Drizzle 1 heaping Tbsp. yuzu wasabi aioli sauce down one side of the platter. Drizzle 1 Tbsp. of sweet soy sauce along the opposite side of the platter. Garnish with fresh chives over the salad. Garnish with seasoned sesame seeds over ahi.