Seared Tuna Napoleon

Description

 * Makes 2 to 2½ cups of sauce

Ingredients

 * 1 tbsp wasabi powder
 * 1 cup mayonnaise, homemade preferably
 * 1 pkg. wonton wrappers
 * vegetable oil for frying wontons
 * 1 ½ pounds tuna steak, 1-inch thick
 * 4 tbsp chimayo pepper (or any medium-hot chile pepper)
 * ½ tsp dried thyme
 * ½ tsp dried oregano
 * 1 tbsp olive oil
 * 2 avocados, thinly sliced crosswise
 * 1 red onion, sliced paper thin
 * 1 pkg. alfalfa sprouts
 * 1 cup ponzu sauce (recipe below) or soy sauce
 * ¼ cup pickled ginger
 * 1 cup finely chopped green onion

Ponzu sauce

 * ⅛ cups lemon juice
 * ⅛ cups lime juice
 * ⅓ cups rice vinegar
 * 1 cup soy sauce
 * ⅛ cups mirin (Japanese rice cooking wine, available at Asian markets), alcohol burned off
 * 1 small handful bonito flakes (dried tuna, available at Asian markets)
 * 1 x 2-inch square kombu left whole (giant kelp, available at Asian markets or health food stores)

Directions

 * 1) Rehydrate wasabi in 2 tsp of water and mix with mayonnaise.
 * 2) Place wasabi mayonnaise in a squeeze bottle and chill.
 * 3) Cut the wontons in half to make triangles.
 * 4) Fry until golden brown.
 * 5) Drain on towels and reserve.
 * 6) Coat tuna with chimayo pepper, thyme, and oregano.
 * 7) In a medium skillet, heat olive oil over high heat.
 * 8) When pan is very hot, add tuna and sear on each side, until the seasoning is blackened but tuna remains rare in the center.
 * 9) Slice tuna thinly (you’ll need 24 slices).
 * 10) Streak a round plate randomly with wasabi mayonnaise.
 * 11) Place a wonton triangle in the center.
 * 12) Layer with a slice of seared tuna, avocado, sprouts and onion.
 * 13) Repeat until there are three layers.
 * 14) Top with a mound of sprouts, and randomly streak with wasabi mayonnaise.
 * 15) Garnish with chopped green onions, pickled ginger, and ponzu sauce or soy sauce.

Ponzu sauce

 * 1) Mix all the ingredients together and let stand for 24 hours, the strain.