4oz Ahi tuna, 1 piece
1 tablespoon sesame oil
Garlic pepper
Edamame-wasabi puree
4 slices baguette
Olive oil- for baguette
Asian vinaigrette
½ cup baby greens
Balsamic syrup


Edamame Wasabi Paste
2 cup edamame Steamed 5 minutes from frozen, then soak in cold water to stop cooking process.
1 tablespoon wasabi powder mixed with 2 tablespoons water
2 teaspoon Kosher Salt
1 ounce water

In food processor, blend cooked edamame first, then add next 3 ingredients. Blend well, scraping sides to get big chunks. Add 1 ounce water.

Asian Vinaigrette
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 tablespoon lime juice
1/8 teaspoon ground ginger
¾ cup olive oil

To a bowl, add first four ingredients. Slowly whisk in oil.

Balsamic syrup
1.5 cup balsamic vinegar
¼ cup brown sugar

To a heavy saucepan, add ingredients and put on stove at low heat. Let reduce by half, about 30 minutes or until a syrup consistency develops.

Slice baguette into four pieces, about ½ inch thickness. Drizzle with olive oil and toast in oven for 3-5 minutes at 350 degrees. When cool, spread ½ tablespoon of edamame-wasabi puree on each slice. Slice tomato into four slices, about ½ inch thickness and put on top of puree.

Prepare saute pan by heating on medium high and add 1 tablespoon of sesame oil. Season all sides of ahi tuna with garlic pepper. Sear ahi in prepared pan, cooking all sides about 30 seconds each. Remove from heat and slice into four equal parts. Add slices to prepared baguette. In a small bowl, lightly dress ½ cup of greens and top the ahi. Drizzle ahi and plate with balsamic syrup.

Number of Servings: 1
Prep and Cooking Time: 30 minutes

Recipe by: Amy Presson
Restaurant Name: Marina Grog & Galley