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1
With a potato peeler, peel the carrot and daikon, then peel 20 thin carrot strips and 20 thin daikon strips.
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2
Place the strips in ice water and refrigerate.
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3
Arrange the tuna slices in a shallow, nonreactive pan or in a Ziploc bag.
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4
In a measuring cup, mix together the olive oil, lime juice, mustard, wasabi, and salt and pepper.
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5
Pour half of the mixture over the fish and reserve the rest.
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6
Cover the fish and refrigerate no more than 30 minutes or the marinade will begin to cook the fish like seviche.
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7
Remove the tuna and vegetables from the refrigerator.
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8
Place the tuna on an oiled grill and quickly grill over very hot coals, no more than 2 to 3 minutes, turning once, just until rare.
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9
Drain the carrot and daikon strips and pat dry with paper towels.
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10
Peel 20 thin strips of cucumber.
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11
Peel the avocado and cut in half lengthwise.
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12
Cut each half into 8 slices.
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13
Place a large handful of greens in the center of 4 individual plates.
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14
Cover with 3 slices of tuna.
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15
Arrange piles of carrot, daikon, and cucumber strips around the greens.
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16
Fan out 4 avocado slices on each plate and decorate with edible flowers and daikon sprouts.
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17
Drizzle 1 tablespoon of the remaining marinade over the fish and greens.
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18
Sprinkle, with a twist of black pepper.
