Ingredients
Serves 6½ kg sashimi-grade tuna
1 bunch radish sprouts
12 shiso leaves (available from Asian food stores)
180g smoked salmon, thinly sliced
½ cup sliced pickled ginger, for garnish
1 tablespoon tobiko (flying fish roe), for garnish
Tartare Base:
2 tablespoons good-quality mayonnaise
1 teaspoon Vietnamese garlic-chilli sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped fresh cilantro
Crispy Wontons:
18 (10cm square) wonton skins
Peanut oil, for frying
Dressing:
3 tablespoons rice vinegar
3 tablespoons soy sauce
¾ cup olive oil
3 tablespoons wasabi paste
2 tablespoon miso paste
3 teaspoons toasted ground sesame seeds
Method
Cut ⅓ of the tuna against the grain into 12 thin slices. Finely chop the rest 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 2.5cm and heat to 190°C.
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.
To prepare the dressing, in a blender on high speed, combine all the ingredients 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 for each napoleon: wonton skin, one-sixth of the tartare mixture, shiso leaf, wonton skin, one-sixth of the smoked salmon, radish sprouts, wonton skin, tuna flower.
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 flavours.