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Parve
Medium
20 Minutes
Diets 
1/2 pound fresh sushi-grade tuna, diced
1 tablespoon Gefen Olive Oil
1 tablespoon wholegrain mustard
1 ripe avocado, diced
pinch of freshly cracked Gefen Black Pepper
salt, to taste
1/2 a ripe mango, diced
1 and 1/2 teaspoons wasabi powder
1/2 tablespoon hot water
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Kedem White Wine Vinegar
1 teaspoon mustard powder
1 and 1/2 tablespoons Gefen Honey
pinch of freshly cracked Gefen Black Pepper
crispy onions
black sesame seeds
sprouts
Whisk together wasabi powder and water. Add remaining dressing ingredients and set aside.
Toss diced tuna with oil, mustard, salt, and pepper. Set aside.
Season avocado with salt and pepper, to taste.
Place a deep cookie cutter of any shape in the center of a plate. Layer avocado, mango, and tuna, pressing down each layer.
Gently remove cookie cutter from the tower and garnish with crispy onions, black sesame seeds, and sprouts.
Drizzle with some of the dressing before serving. (You will have extra dressing.)
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make in advance? Hi,
I’d like to make this for shvuos. Can the dressing be made in advance? how long does sushi grade tuna stay fresh in the fridge?
Yes, the dressing can be made in advance. I would not keep sushi grade tuna in your fridge for more than a day. However, it is much better to eat it the day that it is bought!