Recipe courtesy of Bev Gannon
Episode: Maui
Total:
45 min
Active:
40 min
Yield:
6 servings
Level:
Advanced

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.

IDEAS YOU'LL LOVE

Sashimi Siciliano: Sicilian Sashimi

Recipe courtesy of David Rocco

Pedro's Tuna Sashimi

Recipe courtesy of Cooking Channel

Laotian-Style Sashimi

Recipe courtesy of Ching-He Huang

Eggplant Napoleon

Recipe courtesy of Ivy Magruder

Ahi Tuna Napoleon

Recipe courtesy of Dan Wright

Napoleon of Tuna Tartare

Salmon Sashimi with Pickled Onions

Sashimi of Fluke with Sweet Shrimp

Recipe courtesy of Michel Nischan

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here