Tuna Spring Rolls With Pineapple Dipping Sauce

• 1/4 cup pineapple preserves
• 2 teaspoons rice vinegar
• 1/2 teaspoon fish sauce
• 1/2 teaspoon reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 (8-oz.) tuna steak
• 1/4 teaspoon kosher salt
• 4 (8-in.) round rice paper wrappers
• 1/2 ripe avocado, peeled and cut into 8 slices
• 1 cup thinly sliced carrot
• 1/2 cup thinly sliced English cucumber

1. Combine first 4 ingredients in a microwave-safe bowl; microwave at HIGH 45 seconds or until smooth.
2. Heat a medium skillet over high heat. Add oil to pan; swirl to coat. Add tuna to pan; cook 2 minutes on each side for medium-rare. Place tuna on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices; sprinkle with salt.
3. Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds. Place rice paper sheet on a dry kitchen towel. Place one-fourth of tuna on bottom third of sheet, leaving a 2-inch border. Top with 2 avocado slices, 1/4 cup carrot, and 2 tablespoons cucumber. Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter. Repeat procedure with remaining wrappers, tuna, avocado, carrots, and cucumber. Serve with pineapple mixture.

pineapple preserves, rice vinegar, fish sauce, soy sauce, sesame oil, tuna steak, kosher salt, rice paper, avocado, carrot, cucumber

Taken from www.myrecipes.com/recipe/tuna-spring-rolls-pineapple-dipping-sauce (may not work)