Edamame Crusted Ahi Tuna with Daikon Salad

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4 block pieces #1 ahi tuna, 6 ounces each

Salt and black pepper

2 cups edamame, chopped up

2 shallots, rough chopped

2 eggs

1 cup rice flour

Soda water, to bind

Canola oil, for frying plus 1/4 cup, for salad dressing

1 teaspoon wasabi powder

1 tablespoon naturally brewed soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

2 packages daikon sprouts

1 large carrot, peeled and shredded

1 tablespoon green scallions, sliced

1 tablespoon toasted sesame seeds, for garnish