Ingredients

• 6 ounces sushi quality tuna, thinly sliced
• Flesh from 2 cooked lobsters, chopped
• 2 sprigs cilantro
• 2 tablespoons diced tomatoes
• 2 tablespoons roasted and chopped mushrooms
• 1 tablespoon sour cream
• 2 limes, juiced
• 2 sprigs mint, chopped
• 1/2 teaspoon wasabi
• 1/2 tablespoon sesame oil
• 2 tablespoons olive oil
• 2 limes, juiced
• 2 tablespoons soy sauce

Instructions

1. Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl.
2. Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna. Roll tuna like a sushi roll. Slice roll into pieces 2-inch thick. Drizzle with soy vinaigrette.
3. Whisk all ingredients together in a small bowl.
4. In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes. Add remaining ingredients. Let simmer for 10 minutes.
5. Strain into a roasting pan and freeze.
6. When frozen, scrape granita with a fork to form ice crystals. Serve.