Blackened Fresh Ahi Summer Rolls with Soy Ginger Sesame Sauce

Serves 4

Ingredients:

Summer Rolls:
4 Each (3-oz) Strips of Fresh Ahi (pink tuna), about 10 inches long
4 Pieces Thai Rice Paper, 12 inches
Pinch of Cajun Spice
16 Each Mint Leaves
1 Oz Shredded Carrots
1 Oz Shredded Green Mango
1 Oz Shredded Beets
4 Oz Baby Lettuce
Radish Sprouts and Enoki Mushroom, for garnish

Soy Ginger Sesame Sauce:
1/4 Cup Low Sodium Soy Sauce (can be reduced if preferred)
1/4 Cup Cooking Mirin (Japanese sweet rice wine)
1/2 Cup Water
1 Oz Sliced Fresh Ginger
1 Oz Sliced Onions
1 Oz Sliced celery
1 Oz Sliced Carrot
Dash of Sesame Oil
2 Tbsp Unsalted Butter

Directions:

Summer Rolls:
Sprinkle Cajun spice on the fish evenly. In a hot, nonstick pan, quickly sear the fish for about 30 seconds, put aside. Soften each piece of Thai rice paper by spraying it with water or covering it with a damp cloth. (It will take about 30 seconds to soften) Lay it on a flat surface. Divide all the ingredients to be wrapped into four portions. First, put the Enoki mushroom and radish sprouts on each end of the paper. Next, layer the shredded carrots, shredded beets, shredded green mango, 4 pieces of mint leaves, 1 piece of fresh Ahi, and some baby lettuce into even layers. Fold the rice paper in on each end like a burrito. Continue to roll the rice paper into a tube with all the ingredients wrapped inside. Repeat this process four times. Cut each roll into bite-sized pieces.

Soy Ginger Sesame Sauce:
Place all ingredients except the butter into a pot. Bring to a boil, then reduce the heat and simmer for about 20-30 minutes. Just before serving, strain the vegetables. Slowly whip butter into the remaining sauce. Turn off the heat.

Tip:  Butter should be at room temperature. When adding butter to the sauce, keep whipping continuously until the butter is incorporated into the sauce. Turn off the heat right away.