What I love about eating sushi is the little ritual of swirling a dab of wasabi into soy sauce, then methodically dunking each piece to get just the right amount pressed into the crevices. Savouring, getting that nasal clearing heat and repeating until I’m stuffed. Ahi Tuna with Edamame Wasabi Relish gives that same soy wasabi punch but with some added crunch. The edamame are perfect in the little soy bath and give a great texture and crunch to each bite of tuna. Simple, healthy and delicious.
For the Ahi Tuna with Edamame Wasabi Relish I recommend that you hand chop the edamame as apposed to using a food processor as it tends to break them down just a little too much. I used frozen edamame pods and microwaved them as per the box directions less 20 seconds, then dunked them in ice water to cool quickly and prevent overcooking. They were perfect. I believe this relish would also be delicious stirred into steamed rice or on top of a mild white fish like halibut. Enjoy!
Recipe source for Ahi Tuna with Edamame Wasabi Relish: Compelled To Cook
- 3/4 cup shelled edamame see note
- 1/4 tsp wasabi paste or to taste
- 2 tsp rice wine vinegar
- 4 tsp soy sauce
- 1/4 tsp grated ginger
- 2 tbsp finely sliced green onion
- 1/2 tsp sesame oil
- pinch salt
- 20 ounces ahi tuna
- 2 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp sesame oil
- 2 clove garlic minced
- Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
- Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
- Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag. Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.