1. Mix wasabi with water, let stand 10 minutes.
2. Whisk together wasabi, vinegar, lemon juice, soy sauce, garlic and salt; whisk in oils. Reserve.
1. Mix 1/4 diced avocado with 3 ounces coarsely chopped tuna; gently fold in 2 tablespoons reserved dressing. Arrange on baby spinach leaves; garnish with daikon, radish and pear. Scatter top with deep-fried strips of egg roll wrapper and chives.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 24|
|Calories from Fat: 162 (61%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 37.8mg||12 %|
|Sodium 79.8mg||3 %|
|Potassium 651.2mg||17 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 2.3g|
|Protein 20.9g||30 %|
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Calories per serving: 266
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