Ahi Tuna Napoleon Recipes

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AHI TUNA NAPOLEON



Ahi Tuna Napoleon image

There is nothing more impressive than this fresh and vibrant Ahi Tuna Napoleon tower with bold flavors! It's incredibly easy to prepare, and you'll look like a gourmet chef!

Provided by Asian Caucasian

Categories     Appetizer

Time 20m

Yield 6

Number Of Ingredients 18

3 tablespoons light soy sauce
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon sambal oelek (red chili paste)
3 tablespoons fresh ginger, minced
1 tablespoon shallot, minced
1 fresh lime, juiced
4 small ripe avocados
2 Roma tomatoes, seeded and small diced
1 jalapeño pepper, seeded and small diced
3 tablespoons red onion, chopped
1 teaspoon Tabasco sauce
Salt and pepper to taste
3/4 pound fresh ahi or yellow fin tuna (sushi grade), small diced
¼ cup fresh cilantro, chopped
Jalapeño slices for garnish
Black sesame seeds for garnish

Steps:

  • In a large mixing bowl, whisk together soy sauce, vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallot, and lime juice. Gently toss in ahi tuna and 2 tablespoons of cilantro.
  • Mash the avocados in a bowl. Add tomatoes, jalapeño pepper, red onion, Tabasco sauce, two tablespoons of cilantro, and salt and pepper.
  • Using a ring mold on a flat surface, place a quarter of the guacamole at the bottom of the mold, packing it down with the bottom of a spoon. Then scoop the tuna on top of the guacamole to the top of the ring mold. Garnish with sprinkles of sesame seeds and a slices of jalapeños. Gently remove the ring mold. Serve with my Skinny Baked Wonton Chips or sesame crackers if desired.

Nutrition Facts : Calories 256 calories, Sugar 2.5 g, Sodium 596.2 mg, Fat 16.7 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 7.1 g, Protein 16.9 g, Cholesterol 22.2 mg

SASHIMI NAPOLEON



Sashimi Napoleon image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

3/4 pound sashimi grade tuna
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
Peanut oil, for frying
18 (3-inch-square) wonton skins
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup olive oil
2 tablespoons wasabi paste
2 teaspoons ground toasted sesame seeds
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

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.

AHI TUNA NAPOLEON



Ahi Tuna Napoleon image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 13

4 ounces ahi tuna, cut into small dice
1/4 cup chopped scallions
3 tablespoons chili oil
1 tablespoon sesame oil
1 tablespoon black sesame seeds
1 tablespoon toasted white sesame seeds
1 pinch smoked Spanish paprika
Salt
4 ounces unsalted butter, melted
3 sheets filo dough
2 tablespoons Dijon mustard
1/4 cup shaved red onions
5 to 7 sprigs fresh cilantro, torn

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.

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