Seared Tuna Napoleon

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:
 * 1/8 Cups lemon juice
 * 1/8 Cups lime juice
 * 1/3 Cups rice vinegar
 * 1 Cup soy sauce
 * 1/8 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 2-inch square kombu left whole (giant kelp, available at Asian markets or health food stores)

Directions
Rehydrate wasabi in 2 tsp. of water and mix with mayonnaise.

Place wasabi mayonnaise in a squeeze bottle and chill.

Cut the wontons in half to make triangles.

Fry until golden brown.

Drain on towels and reserve.

Coat tuna with chimayo pepper, thyme, and oregano.

In a medium skillet, heat olive oil over high heat.

When pan is very hot, add tuna and sear on each side, until the seasoning is blackened but tuna remains rare in the center.

Slice tuna thinly (you’ll need 24 slices).

Streak a round plate randomly with wasabi mayonnaise.

Place a wonton triangle in the center.

Layer with a slice of seared tuna, avocado, sprouts and onion.

Repeat until there are three layers.

Top with a mound of sprouts, and randomly streak with wasabi mayonnaise.

Garnish with chopped green onions, pickled ginger, and ponzu sauce or soy sauce.

Ponzu Sauce:

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

Makes 2 to 2 1/2 cups.