Sashimi Napoleon

  • Recipe courtesy of Chef Bev Gannon of Hali'imaile General Store in Maui
  • Show: Giada's Weekend Getaways
  • Episode: Maui

Total Time:
45 min
Prep:
40 min
Inactive Prep:
--
Cook:
5 min
Yield:
6 servings
Level:
Difficult

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:
            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