I’ve been on a sushi kick recently, and exploring the web for various ideas on tuna tartare, poke, etc., and came across a recipe from Tyler Florence (love him) for sliced tuna with edamame puree on a wonton crisp. The puree intrigued me since I love edamame and it contained wasabi, another favorite of mine in the sushi world. I decided to try it last night, and am very happy I did! And, it’s so good that I could eat it by the spoonful.
I opted to make spicy tuna again to go with this (in a wonton cup) simply because I love my spicy tuna, but it would also be great with tuna tartare or slices of marinated tuna on top. I should also add that wonton cups or crackers are very simple to make and add a nice flavor (and crunch), so I’ll post those instructions here as well.
- 1/2 pound package frozen soy beans
- 1/2 tbsp. wasabi powder or paste (I added an additional 1/4 tsp. of regular wasabi)
- 1/2 tsp sea salt
- 1/2 lemon, juiced
- 3 tbsp. water
- 1 tbsp. canola oil
- 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.
For the wontons cups or crackers, the package contains instructions on how to prepare them, but I prefer to bake mine. I picked up two different types – one from the grocery store which are egg roll wrappers, and the other, smaller wrappers from a Japanese market. Both taste the same, but obviously, the egg roll wrappers are much larger. To make the cups, I used the smaller ones and a mini cupcake pan. For crackers, you can cut either one diagonally, or use a cookie cutter to make different shapes. These instructions are for making the cups, as I think they make a pretty presentation and there are so many options in terms of what you can fill them with.
- 24 small wonton skins/wrappers
- 1/4 cup sesame oil
- Preheat oven to 400 degrees F.
- Take a mini cupcake pan & brush inside of each cup lightly with sesame oil.
- Place wonton wrappers inside the cups. (I like to brush the top of the wrappers with a little sesame oil before placing in pan, but this is optional.)
- Bake for approximately 6-8 minutes, until they get slightly brown & crisp.
- Fill with the edamame puree and tuna, or your choice of fillings.
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