Seared Tuna Napoleon

Seared Tuna Napoleon Recipe with Wasabi and Avocado

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Seared Tuna Napoleon is a delicious and visually stunning dish that combines the flavors of seared tuna, avocado, and crispy wontons. The layers of ingredients are stacked high to create a beautiful presentation that is sure to impress your guests.

History

The origins of the Seared Tuna Napoleon are not entirely clear, but it is believed to have been inspired by the classic French dessert, Napoleon. This savory version of the dish features layers of seared tuna, avocado, and crispy wontons, all drizzled with a tangy ponzu sauce.

Ingredients

1 tbsp of wasabi powder
1 cup of homemade mayonnaise
1 package of wonton wrappers
vegetable oil for frying wontons
1.5 lb (680 g) of 1-inch thick tuna steak
4 tbsp of chimayo pepper (or any medium-hot chile pepper)
0.5 tsp of dried thyme
0.5 tsp of dried oregano
1 tbsp of olive oil
2 avocados, thinly sliced crosswise
1 red onion, sliced paper thin
1 package of alfalfa sprouts
1 cup of ponzu sauce (recipe below) or soy sauce
0.25 cup of pickled ginger
1 cup of finely chopped green onion

Ponzu sauce

0.13 cup of lemon juice
0.13 cup of lime juice
0.33 cup of rice vinegar
1 cup of soy sauce
0.13 cup of mirin (Japanese rice cooking wine, available at Asian markets), alcohol burned off
1 small handful of bonito flakes (dried tuna, available at Asian markets)
1 x 2 inches square of kombu left whole (giant kelp, available at Asian markets or health food stores)

How to prepare

Rehydrate wasabi in 2 tsp of water and mix with mayonnaise.
Place the wasabi mayonnaise in a squeeze bottle and chill.
Cut the wontons in half to make triangles.
Fry the wontons until they turn golden brown.
Drain the fried wontons on towels and set them aside.
Coat the tuna with chimayo pepper, thyme, and oregano.
In a medium skillet, heat olive oil over high heat.
When the pan is very hot, add the tuna and sear it on each side until the seasoning is blackened but the tuna remains rare in the center.
Slice the tuna thinly (you will need 24 slices).
Streak a round plate randomly with the wasabi mayonnaise.
Place a wonton triangle in the center of the plate.
Layer it with a slice of seared tuna, avocado, sprouts, and onion.
Repeat the previous step until there are three layers.
Top the layers with a mound of sprouts and randomly streak with the wasabi mayonnaise.
Garnish with chopped green onions, pickled ginger, and ponzu sauce or soy sauce.

Ponzu sauce

Mix all the ingredients together and let them stand for 24 hours, then strain.

Variations

Substitute the tuna with salmon or another type of fish for a different flavor.
Add sliced cucumber or radish for extra crunch and freshness.
Drizzle with a balsamic reduction or sesame dressing for a different flavor profile.

Cooking Tips & Tricks

Make sure to sear the tuna quickly over high heat to achieve a nice crust while keeping the center rare.

- Use a sharp knife to thinly slice the tuna for easy layering.

- Fry the wontons until they are golden brown and crispy for added texture to the dish.

- Chill the wasabi mayonnaise before using to make it easier to drizzle over the layers.

Serving Suggestions

Serve the Seared Tuna Napoleon as a main course for a special dinner or as an appetizer for a dinner party. Pair it with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Searing the tuna quickly over high heat helps to lock in the flavors and keep the center rare.

- Frying the wontons until they are crispy adds a crunchy texture to the dish.

- Layering the ingredients in a stack creates a visually appealing presentation.

Ingredient Substitutions

Use store-bought mayonnaise instead of homemade for convenience.

- Substitute the chimayo pepper with paprika or cayenne pepper for a different level of heat.

- Use store-bought ponzu sauce instead of making your own for a quicker option.

Make Ahead Tips

You can prepare the ponzu sauce ahead of time and store it in the refrigerator for up to a week.

- The wasabi mayonnaise can also be made in advance and kept in a squeeze bottle for easy drizzling.

Presentation Ideas

Arrange the layers of the Seared Tuna Napoleon in a circular shape for a more elegant presentation. - Garnish with fresh herbs or edible flowers for a pop of color. - Serve on a bed of mixed greens or on a decorative plate for a beautiful presentation.

Pairing Recommendations

Pair the Seared Tuna Napoleon with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

- Serve with a side of steamed rice or quinoa for a more filling meal.

- Enjoy with a side of pickled vegetables or seaweed salad for a Japanese-inspired twist.

Storage and Reheating Instructions

Store any leftover Seared Tuna Napoleon in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the dish in the microwave or oven until heated through, being careful not to overcook the tuna.

Nutrition Information

Calories per serving

400

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 25g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 32g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 4%

- Iron: 20%

Alergens

Contains: Soy, Wheat

Summary

Seared Tuna Napoleon is a high-protein dish that is rich in healthy fats from the avocado and olive oil. It is also a good source of vitamins and minerals, making it a nutritious and satisfying meal.

Summary

Seared Tuna Napoleon is a flavorful and visually stunning dish that is perfect for a special occasion or dinner party. With layers of seared tuna, avocado, and crispy wontons, all drizzled with a tangy ponzu sauce, this dish is sure to impress your guests. Enjoy the combination of textures and flavors in this delicious and nutritious meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Seared Tuna Napoleon. It was a warm summer day, and I was browsing through a quaint little antique shop in the outskirts of town. As I perused the shelves filled with old cookbooks and kitchen gadgets, my eyes landed on a dusty, weathered journal tucked away in a corner.

Intrigued, I gingerly picked up the journal and flipped through its yellowed pages. To my delight, I discovered a treasure trove of recipes from a bygone era. As I scanned through the pages, one recipe in particular caught my eye - Seared Tuna Napoleon. The name alone evoked images of elegance and sophistication, and I knew I had to try my hand at making it.

The recipe was written in elegant script, with detailed instructions on how to prepare each component of the dish. The layers of seared tuna, avocado, and crispy wontons were stacked high like a culinary masterpiece, drizzled with a delicate mango salsa and balsamic reduction. It sounded like a symphony of flavors and textures, and I couldn't wait to recreate it in my own kitchen.

I brought the journal home with me and set to work gathering the ingredients for the Seared Tuna Napoleon. I sourced the freshest tuna steaks from the local fish market, ripe avocados from the farmer's market, and crispy wonton wrappers from the Asian grocery store. I diligently followed the instructions in the journal, taking care to sear the tuna just right and stack the layers with precision.

As the dish came together, I couldn't help but marvel at how each component complemented the others perfectly. The creamy avocado provided a luscious contrast to the tender, seared tuna, while the crispy wontons added a satisfying crunch. The mango salsa added a burst of sweetness, while the balsamic reduction lent a tangy finish. It was a work of art on a plate, and I couldn't wait to share it with my family.

When I served the Seared Tuna Napoleon that evening, my family was blown away by the flavors and presentation. They marveled at how each layer added something unique to the dish, creating a harmonious balance of tastes and textures. It was a dish that transcended mere sustenance - it was a culinary experience that delighted the senses and brought us together around the dinner table.

From that day on, Seared Tuna Napoleon became a staple in my repertoire of recipes. I would often make it for special occasions and dinner parties, each time receiving rave reviews from friends and family alike. The recipe became a part of my culinary legacy, a reminder of that serendipitous moment in the antique shop that led me to discover a true culinary gem.

As I look back on that day with fondness, I am reminded of how food has the power to bring people together, to create lasting memories and moments of joy. The Seared Tuna Napoleon may have been just a recipe in a dusty old journal, but to me, it will always be a symbol of the magic that happens when we cook with love and passion. And for that, I am forever grateful.