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1
Cut 1/4 pound of the tuna against the grain into 12 thin slices.
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2
Finely chop the other 1/2 pound for the tartare.
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3
To prepare the tartare base, combine all the ingredients and mix well.
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4
Add the chopped fish and stir lightly to combine.
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5
To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees.
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6
Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown.
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7
Keep the wontons flat by using tongs to uncurl them.
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8
Using a wire skimmer, transfer to paper towels to drain.
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9
Allow to cool.
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10
In a bowl, combine all the ingredients for the dressing and mix well.
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11
To assemble, first roll the tuna slices up into rose-shaped bundles.
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12
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.
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13
Sprinkle the top of the each napoleon with the reserved radish sprouts.
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14
Drizzle 3 tablespoons of the dressing around each plate.
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15
Garnish with pickled ginger and tobiko.
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16
To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.
