Grilled Rare Ahi With Edamame Puree And Asian Herb Salad

Grilled Rare Ahi

Serves 4

4 6-oz blocks of sushi-grade tuna

2 tbsp each of canola oil and sesame oil

salt and pepper to taste

mixed black and white sesame seeds

Edamame Puree

1 1lb. bag of edamame, shelled

2 cloves of garlic, grated

1/2 c. of water or soy milk

2 tbsp sesame oil

1 tbsp yuzu or lemon juice

salt to taste

Boil edamame for 3 min, strain and place in bowl of a food processor. Add the garlic, water or soy milk and yuzu or lemon juice. Puree on high until thick and mostly smooth. With the machine still running, drizzle in the sesame oil and continue to puree until smooth. Taste and add salt if needed

Asian Herb Salad

1 bunch of cilantro, picked

1 bunch of basil, picked

1 bunch of mint, picked

3 shiso leaves

1 shallot, thinly sliced

1 tsp each of lime juice and fish sauce

Very roughly chop herbs (or tear by hand). Mix together fish sauce and lime juice. Add shallot and lime juice/fish sauce dressing to herbs to taste and toss.

To assemble dish:

Preheat grill on highest setting or heavy non-stick pan for searing. Mix the two oils and brush tuna with them, then season with salt and pepper and grill or pan sear 1 to 1 1/2 minutes per side or until seared on the outside, but still raw and bright red in the center. Remove from heat and immediately slice into 1/2 inch slices with a sharp knife.

Place 1/2 c of edamame puree in the center of plate, arrange slices of tuna on top of puree and top with herb salad and sesame seeds.