4/11/13 - Sesame crusted tuna, edamame almond salad

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Tuna loin cut into a 4 oz block

1 cup white sesame seeds

2 cup edamame beans (soy beans), shelled, (frozen or fresh)

½ shaved toasted almonds

3 tablespoons soy sauce

1 tablespoon sesame oil

1 scallion cut on a bias

Juice of two limes

½ cup of brown sugar

½ cup mirin (Japanese sweet cooking wine vinegar)

Pinch of crushed red pepper

½ tablespoon grated ginger

2 cups of orange juice

1 cup pineapple juice

1 cup olive oil

½ shallot minced

1 teaspoon Wasabi powder

Water as needed to make paste with wasabi powder

Salt and pepper

1. Cut tuna into a 4 oz block, set aside

2. Place sesame seeds on a sheet tray, roll the tuna in the sesame seeds, pack them tightly with your hands, set aside

3. Mix edamame, almonds, soy sauce, ginger, sesame oil, crushed red pepper, juice of 1 lime and scallions together, set aside, let marinate while you prepare the rest of the dish

4. In a heavy bottom sauce pot, place orange juice pineapple juice and sugar together, reduce until it can almost coat the back of a spoon

5. Take off heat to cool

6. Mix wasabi and water together to form a paste, add to reduce juice, add minced shallot, mirin vinegar and the rest of the lime juice.

7. Slowly whisk the oil to the reduction to make an emulsion, season with salt and pepper to finish, set aside

8. Hat a pan with oil until it smokes, sear tuna on all sides, take off

9. Place salad on the bottom of the plate

10. Cut tuna in half so the seeds are on the outside, and the inside is still deep red for a “rare” temperature

11. Place on top of salad, spoon on vinaigrette on top of the tuna

12. Garnish with sea salt