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

Ingredients

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

Directions

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.