Sashimi Napoleon

Directions

1. 1
   Cut 1/4 pound of the tuna against the grain into 12 thin slices.
2. 2
   Finely chop the other 1/2 pound for the tartare.
3. 3
   To prepare the tartare base, combine all the ingredients and mix well.
4. 4
   Add the chopped fish and stir lightly to combine.
5. 5
   To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees.
6. 6
   Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown.
7. 7
   Keep the wontons flat by using tongs to uncurl them.
8. 8
   Using a wire skimmer, transfer to paper towels to drain.
9. 9
   Allow to cool.
10. 10
    In a bowl, combine all the ingredients for the dressing and mix well.
11. 11
    To assemble, first roll the tuna slices up into rose-shaped bundles.
12. 12
    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.
13. 13
    Sprinkle the top of the each napoleon with the reserved radish sprouts.
14. 14
    Drizzle 3 tablespoons of the dressing around each plate.
15. 15
    Garnish with pickled ginger and tobiko.
16. 16
    To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.