Recipe courtesy of Dan Wright
Episode: Abigail Street
25 min
20 min
2 to 3 servings


  • 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


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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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