Napoleon Of Tuna Tartare Recipes

Steps:

• Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold.
• Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side.
• Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use.
• Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
• Yield: 2 cups herb salad
• Preheat oven to 300 degrees F.
• Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble.
• Yield: 18 croutons

Steps:

• Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.
• Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.

Steps:

• 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.

Steps:

• 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.

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.