Marinated Raw Tuna with Edamame Puree and Wonton Crisps

Name: Marinated Raw Tuna with Edamame Puree and Wonton Crisps
Yield: makes 40 pieces, makes 1 1/2 cups puree
Ingredients: 1/2 cup sesame oil; 40 wonton skins; 1-pound package frozen soybeans in their pods; 1 tablespoon wasabi powder or paste; 1 teaspoon sea salt; Juice of 1 lemon; 6 tablespoons water; 2 tablespoons canola oil; 1/2 cup low-sodium soy sauce; 2 tablespoons sake; 2 tablespoons brown sugar; 1 teaspoon red chili paste, such as sambal; 1 pound sushi-quality tuna, such as ahi (yellowfin) or bluefin, cut into 1/4-inch strips; 2 tablespoons sesame seeds, toasted, for garnish (see Note, page 34)

December 9, 2011

The wonton crisps can be made a day before and stored in an airtight container. They are good for snacking, so don’t eat them all. Edamame are green soybeans in their pods. The edamame puree will blow people; it has a creamy consistency with a hot wasabi punch, and it’s also a terrific dip. I find pinching the soybeans out of their pods somewhat therapeutic, kind of like popping bubble wrap.

Recipe notes

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