Recipe from Chef Beverly Gannon from Maui's Hali'Maile General Store in Hawaii.
Cut 1/4 lb of tuna against the grain into 12 thin slices. Finely chop the other 1/2 lb for the tartare. Wontons To prepare crispy wontons pour oil to a depth of 1 inch in a saucepan and heat. Add wonton skins and fry, turning once for 8 - 10 seconds on each side, until light golden brown. Keep wontons flat by using tongs to uncurl. Cool on paper towels. Dressing To prepare dressing combine ingredients in a bowl and mix well.. Assemble Roll tuna slices up into rose-shaped bundles. Reserving 2 tbsp 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 top of each napoleon with reserved radish sprouts. Drizzle 3 tbsp of dressing around each plate. Garnish with pickled ginger and tobiko.