Ahi Tuna Napoleon Food

AHI TUNA NAPOLEON

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.

AHI TUNA

Steps:

• Preheat grill.
• Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour.
• Place directly on hot grill for 1 minute or until desired doneness.

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

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.

AHI TUNA PARFAIT WITH TWO CAVIARS

Steps:

• To make the vinaigrette, combine the mustard, vinegar, oil, and tobiko in a small bowl. Season with the salt and pepper and whisk lightly.
• In a small chilled bowl, whip the cream until stiff peaks form. Reserve.
• Fill a large bowl with ice. Place a medium bowl in the ice and add the tuna, Tabasco sauce, chopped chives, and olive oil. Season with salt and pepper to taste and mix lightly.
• Spray the insides of four 1- to 1 1/2-inch ring molds, or tuna cans with tops and bottoms removed, with nonstick cooking spray. Layer the tuna mixture and caviars in the molds as follows: one-eighth of the tuna, one-fourth of the tobiko, one-eighth of the tuna, one-fourth of the osetra. Press down lightly on the parfaits after each layer with the bottom of a Tabasco bottle (it's the perfect size) or the butt end of a whisk. Top the layers with a thin layer of the cream, smooth to cover, and unmold cream side up onto white serving plates. Or use the Tabasco bottle to push the parfaits from the bottom, then carefully lift them onto a plate. Garnish each portion with 2 chives. Drizzle the vinaigrette around and serve with demitasse spoons.

SUPER EASY SEARED AHI TUNA

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.