In a medium size bowl, combine the tuna, cilantro, ginger, jalapeño, scallions, 1 oz. lemon juice, canola oil, apple cider vinegar and wasabi powder. In another small bowl, combine the avocado pieces, the remaining 1 oz. lemon juice and season with salt and pepper. Create a tower of the tuna tartare about 1.5 inches tall, top with the seaoned avocado and finish by placing the Sweet Things Juliennes on top of the tower in an organized chaos.