Open-Faced Seared Tuna Sandwich with Edamame Purée

Ingredients	Amount
Kikkoman Soy Sauce	¾ cup
Canola oil	¼ cup, plus extra for searing tuna
Sugar	2 Tbsp.
Orange juice	1 Tbsp.
Ginger, grated	2 tsp.
Garlic, minced	1 tsp.
Chili flakes	1 Tbsp.
Ahi tuna, cut into a 2- by 6-inch block	1 lb.
Grilled or toasted sourdough bread	4 thick slices
Cilantro leaves
Edamame Purée
Shelled edamame (fresh soybeans)	3 cups.
Extra virgin olive oil	1 ½ cups
Parsley, finely chopped	3 Tbsp.
Mint, finely chopped	3 Tbsp.
Cilantro, finely chopped	3 Tbsp.
Sambal (chili paste)	1 - 2 Tbsp. or to taste
Lemon juice	1 Tbsp. plus 1 tsp. divided
Red wine vinegar	1 tsp.
Garlic, minced	1 tsp. divided
Kosher salt	1 ½ divided

Method

1. Whisk together Kikkoman Soy Sauce, ¼ cup canola oil, sugar, orange juice, ginger, garlic and chili flakes. Place tuna in marinade; turn to coat. Refrigerate 4 hours, turning occasionally. Remove tuna from marinade; pat dry with paper towels. In cast iron or heavy-duty skillet, heat canola oil over high heat. Sear tuna about 30 seconds on each side. Refrigerate until cool. Spread 1 heaping spoonful Edamame Purée (recipe below) onto each slice of bread. Slice tuna into ¼-inch-thick slices. Layer tuna over purée; spoon whole edamame over tuna. Garnish with cilantro leaves.

2. To make Edamame Purée: Combine edamame and olive oil in saucepan over medium high heat; cook 5 minutes. Drain, reserving edamame and oil separately. In large bowl, stir together parsley, mint, cilantro, sambal, 1 teaspoon lemon juice, vinegar, ½ teaspoon garlic, ½ teaspoon salt and 6 tablespoons reserved olive oil. Add 1 cup reserved edamame; stir to combine. Set aside.

3. In food processor, process remaining edamame to make a chunky purée. Stir in ½ cup reserved olive oil, 1 tablespoon lemon juice, 1 teaspoon kosher salt and ½ teaspoon garlic.

Yield: 4 servings

Source: Chef Nancy Silverton, Mozza