2 tablespoons wasabi paste
1/4 cup naturally brewed rice vinegar
1 tablespoon naturally brewed soy sauce
1/2 cup extra virgin olive oil
1 English cucumber, sliced very thinly
1 pound sashimi-grade Ahi tuna, center-cut, cut into 1/4-inch dice
1 large ripe avocado, cut into 1/4-inch dice
Kosher salt and freshly ground black pepper

In a small bowl, whisk together the wasabi, naturally brewed rice vinegar, naturally brewed soy sauce and whisk in extra virgin olive oil to emulsify. Chef for flavor and season. Equally divide vinaigrette into 3 bowls: set one aside, add cucumber to the second bowl, tossing to coat, add tuna and avocado to the third bowl, gently tossing to coat, being careful not to break up the avocado. Season tuna-avocado mixture and check for flavor. Line 4 small bowls with the cucumber slices and fill with tuna mixture. Refrigerate for 30 minutes to solidify. Unmold onto four plates, drizzle over remaining vinaigrette and serve.