BEV’S “SASHIMI NAPOLEON”
3/4 pound sashimi grade tuna
1 bunch radish sprouts
8 shiso leaves
1/4 pound smoked salmon, thinly sliced
1/2 cup sliced pickled ginger, for garnish
Tartare Base:
2 tablespoon good quality mayonnaise
1 teaspoon Vietnamese garlic-chile sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped cilantro
Crispy Wontons:
18 (3 inch square) wonton skins
Peanut oil for frying
Dressing:
2 tablespoon rice vinegar
2 tablespoon soy sauce
1/2 cup olive oil
2 tablespoon wasabi paste
2 teaspoon ground toasted sesame seeds
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 sauce pan, pour the oil to a depth of 1 inch and heat to 375. Add the wonton skins, fry, turning once, for 8 to 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. To prepare the dressing,in a bowl, combine all ingredients and mix well.
To assemble: roll the tuna slices up into rose shaped bundles. Reserving 2 tablespoons of the radish sprouts, stack in the following order, wonton skin, one -sixth of the tartare mixture, shiso leaf, wonton skin, one sixth of the smoked salmon, radish srouts, wonton skin, 2 tuna rolls.
Sprinkle the top of each napoleon with the reserved radish sprouts. Drizzle 3 tablespoon of the dressing around each plate.
Garnish with pickeled ginger and tobiko.
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