This is really a sort of vertically assembled salad. I created this and served it for the wedding reception of my friends Bob and Linda.

Tuna Napoleon Appetizer

This is something that is easier to describe in terms of what goes into each serving than as a larger recipe.

Peel a lotus root and slice it thin (about 1/16 inch). Put the slices in a small pot of boiling water with 1 tbsp rice vinegar, 2 tbsp. mirin and about 1/4 teaspoon salt and 1 tbsp. sugar. Simmer until tender (about 15 minutes). Drain and chill.

Get your sashimi grade tuna and trim it to make uniform slices about 1/8-inch thick (I cut the chunk of tuna to yield slices about 1-inch x 2-inch). Save the trimmings for making the spicy tuna spread below.

Lay the tuna slices on dried konbu (kelp) and let them cure for several hours (at least 2 up to about 8) in the refrigerator. This draws some moisture from the fish and really intensifies the flavor as the glutamic acid in the kelp infuses the fish. Discard the kelp when done or use to make dashi.

Make the spicy tuna spread with about 3-4 ounces of tuna trimmings chopped fine. Add 2 tbsp. masago (smelt roe), 1 tsp. sambal or other chili sauce you like, a dash of lime juice or yuzu juice and about 1 or 2 tbsp. mayonnaise. Mix well to combine.

Cut small won ton wrappers into rounds about the same size as the lotus root (about 2-inch in diameter should do). Fry these in a shallow layer of oil until crispy. Drain well.

Make the dressing from about 1/2 cup unfiltered sake, 1 tbsp. light soy sauce, 1 tsp. lemon juice (or 1/2 tsp. yuzu juice if you can get it), 1 tbsp. rice vinegar and 1/2 tsp. toasted sesame oil.

Construct each appetizer as follows:

Spread a teaspoon or so of spicy tuna on two won ton rounds. Place about 1/2 tbsp. of daikon sprouts on top of one of them. Lay one or two tuna slices and a lotus root slice on top of that. Place the second won ton round on top and another 1/2 tbsp. of daikon sprouts. Garnish with a small dash of wasabi, some pickled ginger, enoki mushrooms, pickled gobo (burdock) and sprinkle with black sesame seeds. Drizzle just a dash of dressing on top just before serving.

Page Last modified: April 08 2008 13:26:13.