OPEN-FACED SEARED TUNA SANDWICH WITH EDAMAME PURÉE BY CHEF SUSAN FENIGER
Yield
4
servingsIngredients
¾ cup Kikkoman Soy Sauce
¼ cup, plus extra for searing tuna Canola oil
2 Tbsp Sugar
1 Tbsp Orange juice
2 tsp Ginger, grated
1 tsp Garlic, minced
1 Tbsp Chili flakes
1 lb Ahi tuna, cut into a 2- by 6-inch block
4 thick slices Grilled or toasted sourdough bread
Cilantro leaves
EDAMAME PURÉE3 cups Shelled edamame (fresh soybeans)
1 ½ cups Extra virgin olive oil
3 Tbsp Parsley, finely chopped
3 Tbsp Mint, finely chopped
3 Tbsp Cilantro, finely chopped
1 – 2 Tbsp. or to taste Sambal (chili paste)
1 Tbsp. plus 1 tsp. divided Lemon juice
1 tsp Red wine vinegar
1 tsp. divided Garlic, minced
1 ½ divided Kosher salt
Directions
- 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.
- 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.
- 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.
