The wonton crisps can be made a day before and stored in an airtight container. They are good for snacking, so don’t eat them all. Edamame are green soybeans in their pods. The edamame puree will blow people; it has a creamy consistency with a hot wasabi punch, and it’s also a terrific dip. I find pinching the soybeans out of their pods somewhat therapeutic, kind of like popping bubble wrap.
Recipe information
Yield
makes 40 pieces, makes 1 1/2 cups puree
Ingredients
Wonton Crisps
Edamame Puree
Marinated Tuna
Preparation
Step 1
Preheat the oven to 350°F. Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with the oil. Bake for 15 minutes, until the wontons crisp up and the edges are golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
Step 2
Blanch the soybeans in boiling salted water for 5 minutes. Drain, pinch the beans out of their pods, and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soybeans. Pour in the canola oil and puree until smooth. Refrigerate.
Step 3
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. 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.
Step 4
To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp and then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds. Outstanding. Always the hit of the party.
