Marinated Tuna with Edamame Puree

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.

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.

Put a dollop of the edamame puree on a sesame cracker, then lay a slice of tuna on the top.