Ingredients
- 3/4 pound sashimi grade tuna
Tartare Base:
- 2 tablespoons good quality mayonnaise
- 1 teaspoon Vietnamese garlic-chili sauce
- 2 tablespoon chopped green onion, white and green parts
- 2 teaspoons tobiko (flying fish roe)
- 1 tablespoon chopped fresh cilantro leaves
Crispy Wontons:
- Peanut oil, for frying
- 18 (3-inch-square) wonton skins
Dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/2 cup olive oil
- 2 tablespoons wasabi paste
- 2 teaspoons ground toasted sesame seeds
For assembly:
- 1 bunch radish sprouts
- 8 shiso leaves
- 1/4 pound smoked salmon, thinly sliced
- 1/2 cup sliced pickled ginger, for garnish
- 1 tablespoon tobiko (flying fish roe), for garnish
Directions
Cut 1/4 pound of the tuna against the grain into 12 thin slices. Finely chop the other 1/2 pound for the tartare.
To prepare the tartare base, combine all the ingredients and mix well. Add the chopped fish and stir lightly to combine.
To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees. Add the wonton skins and fry, turning once, for 8 to10 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 of the 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.
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By lovamaui
on March 16, 2011
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I, too, have never made this. But we always go to the Hali'imaile General Store with our friends to get this fabulous appetiser. I went twice this February. Everyone raves about it. It is wonderful and I don't care for most sushi.
By cubfan911
Seattle, WA
on February 01, 2011
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Did not make this dish, but had the pleasure of eating this at the Hali'imale General Store on Maui. I was told that this has been a favorite for 20+ years and I can see why after the first bite! The presentation is as tantalizing as the taste of the dish itself. All the flavors come together and make an incredible dish. I can't see the difficulty in the dish really, in preparing it, other than having the ingredients ready and taking your time for preparations. I can't wait to try this myself. May not be exactly the same, but well worth the work!
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