Napoleon Of Tuna Tartare Recipes

NAPOLEON OF TUNA TARTARE

Steps:

• For the tartare:
• Dice the tuna into small pieces. Finely chop the gherkins, capers and shallot and add to the tuna. Mix in the olive oil, lemon juice, salt and pepper. Form into quenelles and store in the refrigerator. Cut the pappadams into 4 and deep-fry until golden.
• For the beet pickle:
• Cut the beet into small dice and add to a saucepan with the rest of the ingredients except for the mustard. Cook on low heat until the beets are semisoft. Remove from the heat and allow the beets to cool in the liquid. Mix in the mustard.
• To plate:
• Stack the tuna quenelles in layers on top of the pappadams and arrange the beets around the side. Finish with a drizzle of truffle oil, a sprig of dill and a capperberry on top of the tuna.

SASHIMI NAPOLEON

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.

TUNA TARTARE

Steps:

• Add all ingredients into bowl and mix thoroughly. Serve on brioche, crackers, potato chips, cucumbers or any other crusty bread.

TUNA TARTARE

Steps:

• With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. Fill demitasse spoons with mixture and serve.