• Tuna-Toast-with-Edamame

  • Open-Faced Seared Tuna Sandwich with Edamame Purée by Chef Susan Feniger


    Yield: 4 servings

    • Ingredients
    • 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

    • Ingredients
    • 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


    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.