MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sashimi Napoleon
Categories: Hawaiian, Tuna, Salmon, Caviar
     Yield: 6 servings

   1/2 lb Sashimi-grade tuna
     1 bn Radish sprouts
     8    Shiso leaves
   1/4 lb Smoked salmon, thinly
          Sliced
   1/2 c  Sliced pickled ginger
          TARTARE BASE:
     2 tb Good-quality mayonnaise
     1 ts Vietnamese garlic-chile
          Sauce
     2 tb Chopped green onion, white
          And green parts
     2 ts Tobiko (flying fish roe)
     1 tb Chopped fresh cilantro
          CRISPY WONTONS:
    18 x  3" square wonton skins
          Peanut oil, for frying
          DRESSING:
     2 tb Rice vinegar
     2 tb Soy sauce
   1/2 c  Olive oil
     2 tb Wasabi paste
     2 ts Ground toasted sesame seeds

 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 F. Add the wonton skins and fry, turning once, for 8
 to 10 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 bowl, combine all the ingredients and mix well.

 To assemble, first roll the tuna slices up into rose-shaped
 bundles. Reserving two tablespoons of the radish sprouts, stack in
 the following order: wonton skin, one-sixth of the tartare
 mixture, shiso leaf, wonton skin, one-sixth of the smoked salmon,
 radish sprouts, wonton skin, 2 tuna rolls. Sprinkle the top of
 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.   From: www.travelcafe.tv

MMMMM