Sesame Seared Ahi and California Avocado Radish and Cucumber Salad - California Avocados

Ingredients

• As needed Marinated Ahi (recipe follows)
• As needed White Balsamic Vinaigrette (recipe follows)
• As needed California Avocado Radish Cucumber Salad (recipe follows)
• As needed Yuzu Wasabi Aioli (recipe follows)
• 3/4 cup sweet soy sauce**
• As needed Garnish: fresh chives, as needed
• As needed Garnish: Toho Shokuhin Ume Goma (Sweet-tart-salty sesame seeds)
• Marinated Ahi (Yield: 12 servings)
• 2 1/4 lb. ahi
• 4 1/2 oz. sesame oil
• White Balsamic Vinaigrette (Yield: 3 Cups)
• 6 oz. white balsamic vinegar
• 6 oz. seasoned rice wine vinegar
• 12 oz. olive oil
• As needed Salt and pepper, to taste
• California Avocado Radish Cucumber Salad (Yield: 12 servings of 1/2 Cups each)
• 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 (Yield 1 Cups)
• 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