Ahi Tuna Napoleon

Recipe courtesy of Chef Dan Wright
Show: America's Best Bites Episode: Abigail Street
TOTAL TIME: 25 min
Prep: 20 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 2 to 3 servings
LEVEL: Easy

ingredients

  • 4 ounces ahi tuna, cut into small dice
  • 1/4 cup chopped scallions
  • 3 tablespoons chili oil
  • 1 tablespoon sesame oil
  • 1 tablespoon black sesame seeds
  • 1 tablespoon toasted white sesame seeds
  • 1 pinch smoked Spanish paprika
  • Salt
  • 4 ounces unsalted butter, melted
  • 3 sheets filo dough
  • 2 tablespoons Dijon mustard
  • 1/4 cup shaved red onions
  • 5 to 7 sprigs fresh cilantro, torn
recipe tools

Directions

Preheat the oven to 400 degrees F.

Place the tuna in a nonreactive bowl with the scallions, 1 teaspoon of the chili oil, the sesame oil, 1/2 teaspoon of the black sesame seeds and 1/2 teaspoon of the white sesame seeds. Sprinkle over the smoked paprika and season with salt. Mix together, and then refrigerate.

Slowly brown the melted butter in a pan over low heat. Brush some onto a single layer of filo, and then fold in half. Brush another layer with butter, fold in half, and place on top. Repeat with the third layer. Cut the filo stack in half on a bias, and then bake on a baking sheet until crispy, about 5 minutes. Season with salt.

Mix the Dijon with the remaining chili oil, incorporating well. Swipe some spicy Dijon on a plate, with 1 tablespoon of the tuna on top. Place a layer of filo over, and then top with another tablespoon of tuna and another filo layer. Finally top with one last tablespoon of tuna. Top the napoleon with the red onions, cilantro and the remaining sesame seeds.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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