Main Ingredients:

3 tbsp. sweet chili sauce
1 tsp. soy sauce
6 ahi tuna loins, trimmed, 4 oz. each
1 sweet potato, julienne
2 eggs
salt and pepper, to taste
6 oz. zucchini, julienne
6 oz. yellow squash, julienne
6 oz. jicama, julienne
6 oz. cucumber, pared, seeded, julienne
4 oz. carrots, julienne
3 oz. canola oil
1 tbsp. sesame oil
1 mango, sliced

Cooking Preparation of the Recipe:

Combine chili sauce and soy sauce in small bowl; add tuna. Marinate for 20 to 30 minutes. Blanch sweet potato julienne at 275 degrees in deep fryer for 20 to 30 seconds; place on paper toweling to drain and cool. Pat dry. Place cooled julienne in mixing bowl; add eggs. Blend well; season. Remove tuna from marinade; drain. Portion 2 oz. of sweet potato mixture on sheet of plastic wrap; spread into rectangle 1/4-in. thick. Lay tuna over rectangle; roll plastic wrap so tuna is completely surrounded by sweet potato. Repeat procedure for remaining tuna. Refrigerate rolls for 15 minutes. Blanch julienned zucchini, yellow squash, jicama, cucumber and carrot in boiling water; place in ice-water bath. Drain; pat dry. Place vegetables in bowl with enough wasabi vinaigrette to cover; refrigerate until chilled. Place canola and sesame oils in large teflon pan over medium heat; unwrap tuna rolls, add to pan and sear on all sides. Tuna rolls should be golden when cooked.

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