INSTRUCTIONS

Mince tuna until very fine, separate into two three-ounce balls. Sandwich between two sheets of plastic or parchment paper, with a rolling pin or small meat mallet push tuna out to an 8-inch diameter. Cut around tuna to form a circle and place in freezer until time of use.

For picking liquid combine all ingredients into a pot and bring to a boil, while pickling liquid heats up slice your jalapenos and red onions. Let pickling liquid come down to room temperature before pouring over sliced onions and jalapenos to maintain a good crunch on the vegetables. Refrigerate until desired time of use.

For the Vinaigrette combine all ingredients into a bowl and whisk until mixture comes together. Refrigerate until desired time of use.

For the Avocado Puree combine all ingredients into a blender and blend until smooth, if needed add a touch of water to get the ingredients mixing more easily. For the fried rice paper bring a heavy duty pot of oil up to 375 degrees and drop rice wrapper in until slightly puffed, this only takes about 5 to 10 seconds. Season with salt and place on a towel to absorb excess oil. Fry this as close to plate up as possible to not lose the crisp on the rice paper.

To assemble peel off one side of your parchment or plastic on the tuna, place the exposed side down on your large plate, gently rub the other side of the tuna that is still covered with plastic or parchment to release more easily. Place about an ounce of your wasabi vinaigrette on top of your tuna and spread around with a back of a spoon or slowly rotate your plate to have the vinaigrette cover the tuna. Place some dots of your avocado puree around the tuna.

Carefully drain your pickled jalapeno and red onion and place around the tuna. Top with half of your fried rice paper and serve.