The wonton crisps can be made a day before and stored in an airtight container. They are good for snacking, so don’t eat them all. Edamame are green soybeans in their pods. The edamame puree will blow people; it has a creamy consistency with a hot wasabi punch, and it’s also a terrific dip. I find pinching the soybeans out of their pods somewhat therapeutic, kind of like popping bubble wrap.

　　

Ingredients

makes 40 pieces, makes 1 1/2 cups puree

　　

Wonton Crisps

1/2 cup sesame oil

　　40 wonton skins

　　

Edamame Puree

1-pound package frozen soybeans in their pods

　　1 tablespoon wasabi powder or paste

　　1 teaspoon sea salt

　　Juice of 1 lemon

　　6 tablespoons water

　　2 tablespoons canola oil

　　

Marinated Tuna

1/2 cup low-sodium soy sauce

　　2 tablespoons sake

　　2 tablespoons brown sugar

　　1 teaspoon red chili paste, such as sambal

　　1 pound sushi-quality tuna, such as ahi (yellowfin) or bluefin, cut into 1/4-inch strips

　　2 tablespoons sesame seeds, toasted, for garnish (see Note, page 34)

　　

Step 1

Preheat the oven to 350°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 the oil. Bake for 15 minutes, until the wontons crisp up and the edges are golden. Using a spatula, remove the wonton crisps to a platter to let them cool.

　　

Step 2

Blanch the soybeans in boiling salted water for 5 minutes. Drain, 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 soybeans. Pour in the canola oil and puree until smooth. Refrigerate.

　　

Step 3

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.

　　

Step 4

To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp and then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds. Outstanding. Always the hit of the party.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter