Ahi Tuna with Lobster Rolls & Salsa Vinaigrette

Ahi Tuna
7 oz. Ahi tuna, block cut and portioned
1 Tbsp Olive Oil
Fresh ground black pepper

Avocado and Lobster Egg Rolls
4 ea. avocados, diced small
4 C Langustine meat, diced small
3 oz. shallots, chopped
1 Tbsp garlic, minced
1 tsp salt
1/2 tsp fresh ground black pepper
egg roll wrappers, as needed

Gently fold together avocado and the next 7 ingredients; reserve. Brush edges of 1 egg roll wrapper with egg. Put a scant 1/3 cup filling 1 inch down the edge of the wrapper. Fold in sides; brush sides with egg. Roll. Seal tightly. Refrigerate on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes. Rolls can be made up to 8 hours ahead of service.

Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3 minutes. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro sprigs.

Dipping sauce
4 oz. Roma tomatoes, peeled and seeded
3/4 C chopped cilantro
2/3 C rice vinegar
2/3 C soy sauce
2/3 C fresh lime juice
2 Tbsp garlic, finely chopped
1-1/2 Tbsp ginger, finely chopped
1/2 C olive oil

Puree first seven ingredients. With machine running, drizzle in olive oil. Reserve.

Salsa Vinaigrette
1 pt garlic
3 fl oz. red wine vinegar
3 fl oz. lemon juice, fresh squeezed
1 tsp cumin
9 fl oz. olive oil
2 C tomato, seeded and chopped
3 ea. jalapeno peppers, chopped
1 C cilantro, loosely packed, fresh

In a blender, mix garlic, vinegar, lemon juice, cumin, salt/pepper to taste. With the motor running, drizzle in olive oil until it is emulsified. Add tomato, jalapeno and cilantro and blend in the vinaigrette until it is smooth.