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Prepare the edamame, vegetable slaw, ponzu and ginger-sesame vinaigrette—up to two days in advance, if needed.
Ingredients | Serves 4
Vegetable slaw
- 1 small head green cabbage, sliced thin
- ½ small head red cabbage, sliced thin
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 2 scallions, sliced thin
- Chopped cilantro, to taste
Mix and refrigerate.
Edamame Hummus
- 1 12 oz. bag frozen soybeans
- 1 clove garlic
- ¼ tsp. sesame oil
- Salt and white pepper, to taste
- ¾ cup olive oil
Boil soybeans in salted water until tender. Cool in ice water. Strain, then puree in a food processor together with garlic, salt, white pepper and sesame oil; slowly drizzle in olive oil until combined. Set aside.
Ponzu sauce
- 6 oz. orange juice
- 3 oz. lemon juice
- 1 oz. sesame oil
- 8 oz. soy sauce
- 4 oz. sugar
Mix and boil together for a couple of minutes; thicken with 1 tablespoon of arrowroot slurry. For best results, strain through a fine sieve after cooling in the refrigerator.
Ginger-Sesame vinaigrette
- 1 cup apple sauce
- 1 Tbsp. ginger, peeled and chopped
- 3 oz. rice wine vinegar
- ½ cup blended oil
- ½ tsp. sesame oil
- ½ tsp. salt
- ½ Tbsp. sugar
In a blender, combine apple sauce, ginger and vinegar; puree until smooth. Slowly add the blended oil, then the sesame oil, salt and sugar.
Preparation
- Coat four 6 oz. tuna pieces in a mix of black and white sesame seeds seasoned with salt and pepper.
- Sear the fish in a hot pan with olive oil just until the seeds are browned.
- Dress the slaw with the vinaigrette, and plate on a puddle of the ponzu. Place the edamame hummus on the plate. Slice the tuna pieces and fan out on top of the edamame.
- Garnish with sliced pickled ginger.
