Marinated Tuna with Edamame Puree
Kevin Smith
ingredients
- Edamame Puree:
- 1 lb Frozen soy beans
- 1 tbs Wasabi
- 1 tsp Sea salt
- 1 lemon, juiced
- 6 tbs Water
- 2 tbs Canola oil
- Marinated Tuna:
- 0.5 cup Low-sodium soy sauce
- 2 tbs Sake or white wine
- 2 tbs Light brown sugar
- 1 lb Tuna (sushi-grade)
- Sesame Crackers
directions
- 1
Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
- 2
Whisk together the soy sauce, sake (or wine) and brown sugar until the sugar dissolves. Cube tuna. Arrange the tuna in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes.
- 3
Put a dollop of the edamame puree on a sesame cracker, then lay a slice of tuna on the top.
notes
Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy.
Source: Kevin Smith
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