Marinated Raw Tuna With Edamame Puree and Wonton Crisps: An Elegant Appetizer
The first time I tasted tuna prepared like this, it was at a small, unassuming restaurant tucked away in a San Francisco alley. I remember the burst of flavors – the salty soy, the creamy edamame, the sharp wasabi, and the satisfying crunch of the wonton. It was an explosion of textures and tastes that danced on my palate, and I was instantly hooked. I knew I had to learn how to recreate this magic myself. Now, I’m thrilled to share this elegant appetizer, inspired by that unforgettable experience.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: Varies, approximately 40 pieces
- Yields: Approximately 40 pieces
- Dietary Type: Potentially Gluten-Free (check soy sauce and wonton wrappers), Dairy-Free
Ingredients
Wonton Crisps:
- ½ cup sesame oil
- 40 wonton skins
Edamame Puree:
- 1 lb frozen soybeans
- 1 tablespoon wasabi powder or 1 tablespoon wasabi paste
- 1 teaspoon sea salt
- 1 lemon, juice of
- 6 tablespoons water
- 2 tablespoons canola oil
Marinated Tuna:
- ½ cup low sodium soy sauce
- 2 tablespoons sake
- 2 tablespoons light brown sugar
- 1 teaspoon red chili paste, such as sambal
- 1 lb sushi-quality tuna (such as ahi, yellowfin or bluefin)
- 2 tablespoons sesame seeds, toasted, for garnish
Equipment Needed
- 2 Cookie Sheets
- Small Bowl
- Whisk
- Food Processor
- Shallow Dish
- Spatula
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush a couple of cookie sheets with sesame oil. This prevents the wonton skins from sticking and ensures even browning.
- Lay the wonton skins side by side in a single layer on the prepared cookie sheets. Make sure they are not overlapping to ensure even cooking.
- Brush the surface of the wonton skins with the remaining sesame oil. This will help them crisp up nicely and develop a beautiful golden color.
- Bake for 15 minutes, or until the wonton crisps are golden brown around the edges. Keep a close eye on them, as they can burn quickly.
- Using a spatula, remove the wonton crisps to a platter to let them cool completely. They will crisp up further as they cool.
- For the edamame puree, blanch the frozen soybeans in boiling salted water for 5 minutes. This will cook the soybeans through and make them easier to puree.
- Drain the soybeans, then pinch the beans out of their pods. Discard the pods. This can be a bit time-consuming, but it’s worth it for the smooth texture of the puree.
- Place the shelled soybeans in a food processor.
- Add the wasabi powder (or paste), sea salt, lemon juice, and water to the food processor.
- Puree the ingredients until the soybeans are broken up and the mixture starts to come together.
- Pour in the canola oil and continue to puree until the mixture is smooth and creamy. If the puree is too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency.
- Transfer the edamame puree to a container and refrigerate until ready to use. This allows the flavors to meld together.
- For the marinated tuna, whisk together the low sodium soy sauce, sake, light brown sugar, and red chili paste in a small bowl until the sugar dissolves completely. This creates a balanced and flavorful marinade.
- Slice the sushi-quality tuna into ¼-inch thick strips. It’s crucial to use very fresh, high-quality tuna for this recipe.
- Arrange the sliced tuna in a single layer in a shallow dish.
- Pour the marinade over the tuna, ensuring that all the slices are coated evenly.
- Cover the dish and refrigerate for exactly 20 minutes. Do not marinate the tuna for longer than 20 minutes, as the acid in the marinade will start to “cook” the fish and make the texture mushy.
- To assemble the appetizer, dollop a spoonful of the edamame puree onto each wonton crisp.
- Lay a slice of marinated tuna on top of the edamame puree.
- Garnish with a sprinkle of toasted sesame seeds.
Expert Tips & Tricks
- For a spicier kick, add a pinch of cayenne pepper to the edamame puree or use a hotter chili paste in the tuna marinade.
- To toast sesame seeds, spread them in a dry skillet over medium heat and cook, stirring frequently, until golden brown and fragrant. Be careful not to burn them.
- If you can’t find wonton skins, you can use small tortilla chips as a substitute, but the texture will be different.
- Make the edamame puree a day in advance to save time. The flavors will deepen overnight.
- If you’re using wasabi paste instead of powder, start with a smaller amount and add more to taste, as the potency can vary.
Serving & Storage Suggestions
Serve the marinated tuna with edamame puree and wonton crisps immediately after assembling. They are best enjoyed fresh. The wonton crisps will soften if left out for too long.
Leftover edamame puree can be stored in an airtight container in the refrigerator for up to 3 days. However, the marinated tuna is best consumed immediately and is not recommended for storage.
These are not suitable for freezing due to the raw tuna and the texture of the edamame puree.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 87 kcal | 4% |
| Total Fat | 4.8g | 7% |
| Saturated Fat | 0.7g | 3% |
| Cholesterol | 5mg | 1% |
| Sodium | 216mg | 9% |
| Total Carbohydrate | 6.6g | 2% |
| Dietary Fiber | 0.3g | 1% |
| Sugars | 0.8g | 3% |
| Protein | 4.6g | 9% |
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
Variations & Substitutions
- Gluten-Free: Use tamari instead of soy sauce and find gluten-free wonton wrappers or substitute with rice crackers.
- Vegan: While this recipe contains tuna, a similar marinade can be used with thick slices of marinated and pan-seared tofu or eggplant for a vegan option. Top with toasted seaweed flakes instead of sesame seeds for a “fishy” flavor.
- Spicy: Add more red chili paste to the tuna marinade or incorporate some finely minced jalapeño into the edamame puree.
- Seasonal: Garnish with microgreens or edible flowers for a visually appealing presentation during spring and summer. In the fall, a sprinkle of toasted pumpkin seeds would add a nice touch.
FAQs (Frequently Asked Questions)
Q: Can I use pre-made edamame puree?
A: While you can use pre-made edamame puree to save time, the flavor and texture will be best if you make it from scratch using this recipe.
Q: What if I don’t have sake?
A: If you don’t have sake, you can substitute it with dry sherry or even a small amount of rice vinegar, though the flavor will be slightly different.
Q: Can I marinate the tuna for longer than 20 minutes?
A: It’s not recommended to marinate the tuna for longer than 20 minutes, as the acid in the marinade will start to “cook” the fish and make the texture mushy.
Q: How can I tell if the tuna is sushi-grade?
A: Always purchase tuna from a reputable fishmonger who can guarantee its freshness and suitability for raw consumption. Look for tuna that is vibrant in color, firm to the touch, and has a fresh, clean smell.
Q: Can I prepare the wonton crisps ahead of time?
A: Yes, you can prepare the wonton crisps a day or two in advance. Store them in an airtight container at room temperature to keep them crisp.
Final Thoughts
This marinated raw tuna with edamame puree and wonton crisps is more than just an appetizer; it’s an experience. It’s a vibrant symphony of flavors and textures that will tantalize your taste buds and impress your guests. I encourage you to try this recipe and discover the magic for yourself. Feel free to adapt it to your own preferences and dietary needs. And if you do make it, I’d love to hear your feedback – what did you think? What changes did you make? What wine did you pair it with? Now, go ahead, get cooking, and enjoy the delightful journey!