【Ingredients】
skipjack tuna
1/4 stalk celery
5 rakkyo
1 Tbsp sugar
1 Tbsp vinegar
1 Tbsp white wine vinegar
1 Tbsp olive oil
pepper
1 avocado
2 wasabina leaves
mesclun

【Directions】
1. Cut the skipjack tuna into 7mm pieces.
2. Cut the avocado into rectangular slices, finely chop the celery and rakkyo, and coarsely chop the wasabina.
3. In a bowl, combine sugar, vinegar, white wine vinegar, and olive oil.
4. Add celery and rakkyo to 4, and season with pepper.
5. Plate the wasabina, mesclun, avocado, and skipjack tuna, and top with 4.