Time: 1 1/2 hours

Serves: Makes 40 Pieces * Makes 11/2 cups puree

Wonton Crisps
  • 1/2 cup sesame oil
  • 40 wonton skins
  • Edamame Puree
  • 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
Marinated Tuna
  • 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

Marinated Raw Tuna with Edamame Puree and Wonton Crisps

Recipe courtesy Tyler Florence Preheat the oven to 350°F. Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with the oil. Bake for 15 minutes until the wontons crisp up and the edges are golden. Using a spatula, remove the wonton crisps to a platter to let them cool. Blanch the soybeans 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 soybeans. Pour in the canola oil and puree until smooth. Refrigerate. Whisk together the soy sauce, sake, brown sugar, and chili paste until the sugar dissolves. Arrange the sliced tuna in a single layer in a shallow dish. Pour the marinade over the tuna, cover, and refrigerate for 20 minutes. Don’t marinate the tuna any longer because it will start to “cook” and the texture will be mushy.

Edited: October 9th, 2009