Marinated Raw Tuna with Edamame Puree and Wonton Crisps

Name: Marinated Raw Tuna with Edamame Puree and Wonton Crisps
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 40
Cuisine: Chinese, Asian
Ingredients: 2 Tbsps canola oil; 1 teaspoon red chili paste, such as sambal; 1 lemon, juiced; 2 Tbsps light brown sugar; 118 milliliters low-sodium soy sauce; 40 wonton skins; 2 Tbsps sake; 1 teaspoon sea salt; 118 milliliters sesame oil; 2 Tbsps sesame seeds, toasted, for garnish; 454 grams package frozen soy beans; 454 grams sushi-quality tuna, such as ahi, yellowfin or bluefin, cut in 1/4-inch strips; 1 Tbsp wasabi powder or paste; 6 Tbsps water

Marinated Raw Tuna with Edamame Puree and Wonton Crisps is a gluten free, dairy free, and pescatarian recipe with 40 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 85 calories, 6g of protein, and 6g of fat. A mixture of canolan oil, wasabi powder, water, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat the oven 350 degrees F.

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Oven

Brush a couple of cookie sheets with sesame oil.

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Sesame Oil

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Baking Sheet

Lay the wonton skins side by side in a single layer.

Brush the surface of the wontons with sesame oil.

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Sesame Oil

Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.

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Chips

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Oven

Spatula

Blanch the soy beans in boiling salted water for 5 minutes.

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Soybeans

Water

Drain, then pinch the beans out of their pods and put them in a food processor.

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Beans

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Food Processor

Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans.

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Lemon Juice

Soybeans

Wasabi

Water

Salt

Pour in the canola oil and puree until smooth. Refrigerate.

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Canola Oil

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.

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Brown Sugar

Chili Paste

Soy Sauce

Sugar

Sake

Tuna

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Whisk

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.

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Marinade

Tuna

To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top.

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Edamame

Tuna

Garnish with a sprinkle of toasted sesame seeds.

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Sesame Seeds

Equipment

Ingredients

Servings:

2Tbsps

canola oil 1teaspoon

red chili paste, such as sambal 1

lemon, juiced 2Tbsps

light brown sugar 118milliliters

low-sodium soy sauce 40

wonton skins 2Tbsps

sake 1teaspoon

sea salt 118milliliters

sesame oil 2Tbsps

sesame seeds, toasted, for garnish 454grams

package frozen soy beans 454grams

sushi-quality tuna, such as ahi, yellowfin or bluefin, cut in 1/4-inch strips 1Tbsp

wasabi powder or paste 6Tbsps

water

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Nickel & Nickel Harris Vineyard Merlot. It has 4.2 out of 5 stars and a bottle costs about 40 dollars.