- 1/2 cup sesame oil
- 40 wonton skins
- 1 pound package frozen soy beans
- 1 tablespoon wasabi powder or paste
- 1 teaspoon sea salt
- 1 lemon, juiced
- 6 tablespoons water
- 2 tablespoons canola oil
- 1/2 cup low-sodium soy sauce
- 2 tablespoons sake
- 2 tablespoons light brown sugar
- 1 teaspoon red chili paste, such as sambal
- 1 pound sushi-quality tuna, such as ahi, yellowfin or bluefin, cut in 1/4-inch strips
- 2 tablespoons sesame seeds, toasted, for garnish
Preheat the oven 350 degrees 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 sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
Blanch the soy beans in boiling salted water for 5 minutes. Drain, then 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 soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
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.
To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.