One (1) lb. Ahi Tuna
Cracked Black Peppercorns to Coat
Ten (10) Shitake Mushrooms
Four (4) Eggplant Slices
Rice Paper
Two (2) Roasted Red Peppers
¼ cup Ketchup
One (1) Red Bell Pepper Brunoise
¼ cup Brown Sugar
Olive Oil
Salt
Pepper
Coat the tuna with the peppercorns. Heat the oil in skillet until very hot. Sear the tuna for 45 seconds per side or until desired color is achieved.
Let tuna cool while preparing rest of recipe.
Coat the mushrooms and eggplant slices with oil and season with salt and pepper. Place on a hot grill long enough to get grill marks on all sides. Slice thin and set aside until time for assembly.
Place roasted red peppers, ketchup, red pepper brunoise and brown sugar in pot and bring to a boil. Reduce heat and blend with hand blender.
Soak rice paper in warm water. Once they are soft, lay them out on a flat surface. Place ingredients on them as follows; eggplant slice, one-third of the mushroom slices, one-third of the red pepper jam, and one-third of the tuna. Roll up, spring roll-style and refrigerate until serving.
