Back in June, I posted a recipe for Edamame/Wasabi puree by Tyler Florence that went along with marinated tuna, however, I didn’t try his tuna at the time. About a week ago when I was in one of my sushi-craving modes, I decided to see what all the rave reviews were about and made the tuna. WOWZA! When I tell you that it melted in my mouth, it is no exaggeration. This is truly the best marinated tuna I have EVER tasted! And I’ve tasted a lot! The awesome thing about this recipe is that it’s super easy and ready in 20 minutes. And when you pair it with the Edamame puree, the combination of flavors will tantalize your taste buds. Seriously.
- 1/2 cup low-sodium soy sauce
- 2 tbsp. sake
- 2 tbsp. light brown sugar
- 1 tsp. red chili paste, such as Sambal
- 1/2 pound sushi-quality tuna, such as ahi, yellowfin, maguro or bluefin, cut in 1/4-inch strips (or smaller, if you prefer)
- 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 together, dollop a spoonful of the edamame puree (if using) on a wonton crisp or cracker, then lay a slice of tuna on the top.