Edamame Crusted Ahi Tuna with Daikon Salad

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper. In a food processor, add the edamames and shallots, pulse into small pieces. Add the eggs and pulse to mix.
  2. Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed. Fold the edamames with the tempura. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown. Season lightly with salt and slice in half on the bias. The middle should be cool and rare.
  3. To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season. Check for balance of flavor.
  4. Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around. Place the ahi on top and de-mold. Garnish with sesame seeds.
  5. Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo
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