Seared Rare Ahi Tuna, Avocado Vegetable Spring Roll, Sweet Potato Tempura, Ponzu Avocado Emulsion

Ingredients

 * Ahi Tuna
 * 4 each 6 oz. pieces Sushi Grade Ahi Tuna, pepper & sesame crusted
 * Avocado Spring Roll
 * 4 WonTon Wrappers
 * 1 Carrot-peeled and julienne
 * 1 Zucchini-discard seeds and julienne
 * 1 Yellow Squash-discard seeds and julienne
 * ¼ head Napa Cabbage-chiffonade
 * ¼ bunch Cilantro-chopped
 * 1 tsp Rice Wine Vinegar
 * 1 tsp Sesame Oil
 * 1 tsp Soy Sauce
 * 1 tsp Sesame Seed, toasted
 * Salt and Fresh Black Pepper, to taste
 * Sweet Potato Tempura
 * 4 oz Soy Sauce
 * 2 oz Ponzu Lime Juice
 * 1 oz Rice Wine Vinegar
 * 2 oz Fresh Avocado

Directions
Ahi Tuna

sear rare in vegetable oil, high heat

Avocado Spring Roll

In a stainless-steel bowl, mix all ingredients and season.

Let the mixture marinate for about 10 minutes.

Strain off excess liquid.

Divide into equal portions and roll in wonton wrappers.

Fry them at 325° in a deep fryer or pan fry and place in a 350° oven for 10 minutes

Sweet Potato Tempura

Dip sweet potatoes in tempura mix, and deep fry at 325° until golden brown.

Ponzu Avocado Emulsion

Mix all ingredients in a blender or with a hand mixer.