To Poach Fish:

1. Place wine in a sauce pan and add pepper corns along with 2 slices lemon and garlic cloves.
2. Cook over medium heat and add tuna steaks. 
3. Cover and turn heat down to low.
4. Continue to cook for 6-8 minutes.
5. When fish is done, remove from wine, place on dish, and refrigerate until cool.

To make the Aioli:

1. Whisk egg yolks rapidly for 2 minutes with a hand whisk. Add 2 tsp lemon juice and rice vinegar and mix.
2. While whisking, slowly drizzle in olive oil and continue whisking until the mixture thickens, about 3 minutes. 
3. Add cayenne pepper and stir in. Add salt to taste.

Assemble the Tuna Rolls:

1. Remove tuna from fridge and flake using a fork (we think it's best to leave flakes large).
2. Place tuna in bowl. Add 3 tbsp of aioli at a time and mix gently. 
3. Add lemon pepper seasoning and salt and pepper to taste.
4. Add more aioli to suit your preference.
5. Serve in a roll, top with capers, and garnish with your choice of greens.