Layered Tuna Sashimi Salad

Directions

1. In a small bowl, whisk together the soy sauce and wasabi paste.
2. Thinly slice the green onions.
3. Save 2 tbsp of onions for garnish.
4. Place sliced onions into the sauce bowl.
5. Set aside, allowing the wasabi and green onions to infuse the soy sauce as you prepare the rest of the salad.
6. Rinse the lettuce and red cabbage.
7. Finely shred the red cabbage.
8. To arrange the salad, start by placing leaves of bibb lettuce around the bottom. This is the foundation of the salad.
9. Once there is a full layer of green lettuce, create a layer of the red cabbage on top of the bibb lettuce. As much as possible, begin to form a pyramid of lettuce by concentrating the slices in the middle of the bowl.
10. Set the bowls aside as you prepare the avocado and tuna.
11. Cut the avocado in half, lengthwise.
12. Remove the pit (one easy way to do this is to hold one half of the avocado in one hand and strike the pit with the sharp part of a chef's knife. Twist slightly and the pit comes out smoothly).
13. Then, slice the avocado lengthwise, in quarter-inch-wide slices. Remove slices with a spoon, taking care to keep the long slices intact.
14. Continue building your "pyramid" by overlapping the slices of avocado with one end of each slice always in the center of the bowl (like bicycle spokes from a center hub).
15. Now, slice the tuna into half inch slices. Make an "X" by putting your (sharp) knife perpendicular to the natural lines of the tuna. Slice at about a 45 degree angle, pulling the knife towards you as you cut.
16. Once the tuna is sliced, repeat the same procedure as with the avocado, creating an overlapping layer of tuna on top of the avocado slices.
17. Drizzle the salad with the soy-wasabi dressing and sprinkle with the fresh green onions.