¾ pound sashimi grade tuna
2 tablespoons Japanese mayonnaise
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1 teaspoon Vietnamese garlic-chili sauce
2 tablespoons scallions, chopped (white and green parts)
2 teaspoons tobiko (flying fish roe)
1 tablespoon fresh cilantro, chopped
Peanut oil, for frying
18 wonton skins (3-inch square)
2 tablespoons rice vinegar
2 tablespoons soy sauce
½ cup olive oil
2 tablespoons wasabi paste
2 teaspoons toasted sesame seeds
1 bunch radish sprouts
8 shiso leaves
¼ pound smoked salmon, thinly sliced
½ cup pickled ginger, for garnish
1 tablespoon tobiko, for garnish
Cut ¼ pound of the tuna against the grain into 12 thin slices; set aside and keep chilled.
Finely chop the rest and add to a bowl along with the mayonnaise, chili sauce, scallions, roe cilantro and mix lightly until combined. Chill until ready to assemble.
Pour about 1 inch peanut oil into a saucepan and heat to 375 degrees. Add the wonton skins a few at a time and fry, turning once, for 8-10 seconds on each side, until light golden brown. Keep the wontons flat by using tongs to uncurl them. Using a wire skimmer, transfer to paper towels to drain. Allow to cool.
In a bowl, combine all the ingredients for the dressing and mix well.
To assemble: First roll the tuna slices up into rose-shaped bundles. Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls.
Sprinkle the top of the each napoleon with the reserved radish sprouts. Drizzle 3 tablespoons dressing around each plate. Garnish with pickled ginger and tobiko.
To serve: Cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.
Adapted from Hali'imaile General Store, Maui, Hawaii