Seared Ahi Tuna On Soybean Pancakes Recipe

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Servings: 6

Ingredients

Cost per serving $1.04 view details
  • 2 Tbsp. fennel seeds
  • 2 Tbsp. coriander seeds
  • 1/4 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 1/2 lb ahi tuna in 1 piece, 2" thick, 2" wide
  • 2 tsp extra virgin olive oil
  • 16 ounce frzn soybeans thawed, hulled
  •     (whole edamame in pods)
  •     Salt to taste
  • 1 x egg
  • 1 x egg yolk
  • 1/2 c. whipping cream
  • 3 Tbsp. flour
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. butter - (to 5 tbspns)
  • 24 x Kalamata olives - (4 ounce)
  • 4 lrg basil leaves cut thin strips
  • 1/3 c. reserved soybeans (from Soybean Pancak
  • 1 tsp extra-virgin extra virgin olive oil
  • 1 tsp lemon juice
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Directions

  1. Toast the fennel and coriander seeds in a heavy skillet over medium-high heat till they are fragrant, stirring often, about 2 min. Cold. Use a heavy-bottom skillet on a hard surface to crush the seeds. Combine the seeds with the salt and pepper on a small plate. Dividing the spices equally, press them onto the tuna on all sides to make a hard thin crust. (The recipe can be made ahead to this point and refrigerated for several hrs.)
  2. To make the Soybean Pancakes: Preheat the oven to 350 degrees and put the rack in the center position. Blanch the hulled soybeans in boiling salted water till the beans are tender, about 4 to 5 min. Drain them in a colander. Reserving 1/3 c. of the soybeans for Basil, Olive and Soybean Garnish, grind the remaining soybeans, egg, egg yolk, cream, flour, 1/4 tsp. salt and pepper to taste in a food processor till almost smooth.
  3. Heat 1 1/2 Tbsp. of butter in a large nonstick skillet over medium heat. When warm, drop 1 1/2 Tbsp. of batter on the skillet for each pancake; use the back of a tsp. to spread each into a 2-inch circle if the batter is a little thick. Cook till the pancake is set and lightly browned, about 2 min. Transfer the cooked pancakes to a baking sheet, browned-side down, in a single layer. Adding more butter as necessary, cook the remaining pancakes and transfer to the baking sheet.
  4. Bake the pancakes only till they are just barely set on top, about 1 minute. (The recipe can be made ahead to this point and held several hrs at room temperature.) To serve, heat 1 Tbsp. of butter in a large nonstick skillet over medium-high heat. When the butter is warm, quickly brown the other side of the pancakes, about 30 seconds. Serve them warm.
  5. To make the Basil-/Olive-Soybean Garnish: Toss together the olives, basil, soybeans, oil, lemon juice and salt and pepper to taste in a small bowl. Taste and adjust the seasoning. (This recipe can be made ahead to this point and kept a few hrs at room temperature.)
  6. To cook the tuna: When you are ready to serve, heat the oil in a small heavy skillet over medium-high heat till the oil is smoking. Sear the tuna about 1 minute on each side; the tuna will be barely rare and barely hot in the center. Alternatively, cook the fish to your taste, remembering which tuna cooked through tends to be dry and tasteless.
  7. To serve the tuna, cut it into 1/4-inch thick slices. Arrange 2 Soybean Pancakes on each plate and top with tuna slices, then with the Basil, Olive and Soybean Garnish, dividing all proportionately.
  8. This recipe yields 6 first-course servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 210g
Recipe makes 6 servings
Calories 369  
Calories from Fat 241 65%
Total Fat 27.56g 34%
Saturated Fat 7.57g 30%
Trans Fat 0.0g  
Cholesterol 55mg 18%
Sodium 951mg 40%
Potassium 524mg 15%
Total Carbs 19.36g 5%
Dietary Fiber 9.4g 31%
Sugars 2.66g 2%
Protein 17.07g 27%
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