Edamame Crusted Ahi Tuna with Daikon Salad

• 4 block pieces #1 ahi tuna, 6 ounces each
• Salt and black pepper
• 2 cups edamame, chopped up
• 2 shallots, rough chopped
• 2 eggs
• 1 cup rice flour
• Soda water, to bind
• Canola oil, for frying plus 1/4 cup, for salad dressing
• 1 teaspoon wasabi powder
• 1 tablespoon naturally brewed soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 packages daikon sprouts
• 1 large carrot, peeled and shredded
• 1 tablespoon green scallions, sliced
• 1 tablespoon toasted sesame seeds, for garnish

1. Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper.
2. In a food processor, add the edamames and shallots, pulse into small pieces.
3. Add the eggs and pulse to mix.
4. Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed.
5. Fold the edamames with the tempura.
6. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown.
7. Season lightly with salt and slice in half on the bias.
8. The middle should be cool and rare.
9. To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil.
10. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season.
11. Check for balance of flavor.
12. Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around.
13. Place the ahi on top and de-mold.
14. Garnish with sesame seeds.
15. Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo

tuna, salt, edamame, shallots, eggs, rice flour, water, canola oil, wasabi powder, soy sauce, rice vinegar, sesame oil, sprouts, carrot, green scallions, sesame seeds

Taken from www.foodnetwork.com/recipes/edamame-crusted-ahi-tuna-with-daikon-salad-recipe.html (may not work)