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

Ahi tuna

 * 4 x 6 oz pieces sushi grade ahi tuna, pepper and 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

Ahi tuna

 * 1) Sear rare in vegetable oil, high heat.

Avocado spring roll

 * 1) In a stainless-steel bowl, mix all ingredients and season.
 * 2) Let the mixture marinate for about 10 minutes.
 * 3) Strain off excess liquid.
 * 4) Divide into equal portions and roll in wonton wrappers.
 * 5) Fry them at 325 °F in a deep fryer or pan fry and place in a 350 °F oven for 10 minutes.

Sweet potato tempura

 * 1) Dip sweet potatoes in tempura mix, and deep fry at 325 °F until golden brown.
 * 2) Ponzu avocado emulsion mix all ingredients in a blender or with a hand mixer.