2 tsp. wasabi paste or to taste

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3 Tbsp. seasoned rice wine vinegar

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2 Tbsp. lemon juice

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1 Tbsp. soy sauce

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1/2 clove garlic, finely chopped optional

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1/3 cup vegetable oil

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2 tsp. toasted sesame oil

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2 ripe, Fresh California Avocados seeded, peeled and diced

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12 oz. Ahi tuna

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2 cups baby spinach

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1 cup Julienned daikon radish optional

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1 cup Julienned carrot

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1 pear, thinly sliced

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As needed Deep-fried strips of egg roll wrapper or wonton strips for garnish

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As needed Chives for garnish

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.