Chris' Recipes

Bon Appetite!

Ahi Tuna with Edemame

Written By: Chris - Mar• 26•14

I like to create different ways of preparing fish.  I had some edemame on hand in the freezer (which are immature, green soybeans still in the pod) and thought it would be interesting with our Ahi Tuna that we had brought back from Seattle.  I usually eat these little beans at Asian restaurants where they are served as appetizers.  You typically peel these immature soybeans in the pod, once the pods have been boiled or steamed.  Often they are served with salt or soy sauce.  Edamame is the Japanese word for sweet, green vegetable soybeans.  It is often sold in bags in the frozen food section of grocery stores, which is how I bought mine!  Edamame and all preparations of soybeans are rich in carbohydrates, protein, dietary fiber, and micronutrients, particularly folates, manganese, and vitamin K.  It is both high in protein and low in fat.  There are a number of ways to eat these beans, ranging from plain out of hand snacks to processed in sweets and savories.  I came up with this dish after seeing edamame in a few other recipes.  It was truly simple to throw together and delicious with the tuna and pasta. 

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Ingredients:

Boxed Pasta, prepared 
Ahi (Yellow Fin Tuna) fillets
2 Tablespoons Sesame Oil
Sesame Seeds, toasted
2 Tablespoons Soy Sauce
1/3 Cup Peanut Sauce
1 Onion, sliced thin
Yellow, Orange & Red Bell, sliced thin
Onion, sliced thin
Olive Oil, for sauteing vegetables
Frozen Edamame, shelled
Salt & Pepper, to taste

Saute the olive onions in the oil until soft and translucent.

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Meanwhile, blanch the edemame and slice the peppers,

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Once the onions are cooked, add the strained beans and peppers.

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Add the peanut sauce, using more or less to your liking.

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Season with soy sauce.  Continue to cook over medium heat until the peppers are cooked to your desired consistency.  Cook the pasta, drain and set aside. 

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Heat cast iron pan over high heat until piping hot.  White smoke should begin to show.  Season the tuna that has been brought to room temperature by adding a bit of soy sauce with sesame oil.  Brush the sides of the fillets and sear them for one to two minutes on each side.

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Allow the fish to rest for five to ten minutes before slicing.  Serve the edemame mixture on the pasta and top with sliced tuna.  Sprinkle with toasted sesame seeds.  Drizzle with additional peanut sauce or soy sauce if necessary.

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We paired this meal with a wonderful Napa Valley 2011 Shafer Chardonnay!

Enjoy!
Cheers!
~Chris

 

 

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