Sashimi Napoleon

1. 1

   Cut 1/4 pound of the tuna against the grain into 12 thin slices.

2. 2

   Finely chop the other 1/2 pound for the tartare.

3. 3

   To prepare the tartare base, combine all the ingredients and mix well.

4. 4

   Add the chopped fish and stir lightly to combine.

5. 5

   To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees.

6. 6

   Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown.

7. 7

   Keep the wontons flat by using tongs to uncurl them.

8. 8

   Using a wire skimmer, transfer to paper towels to drain.

9. 9

   Allow to cool.

10. 10

    In a bowl, combine all the ingredients for the dressing and mix well.

11. 11

    To assemble, first roll the tuna slices up into rose-shaped bundles.

12. 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.

13. 13

    Sprinkle the top of the each napoleon with the reserved radish sprouts.

14. 14

    Drizzle 3 tablespoons of the dressing around each plate.

15. 15

    Garnish with pickled ginger and tobiko.

16. 16

    To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.

* Per serving · 4 servings · Values may vary.