12 ounces #1 grade ahi tuna (can sub tombo or hamachi if you like)
4 12″x12″ pieces of parchment paper
1 cup extra virgin olive oil
1 16-oz bag frozen shelled edamame
2 handfuls organic arugula washed and dried
2-3 tablespoons unseasoned rice wine vinegar
Sea salt such as Murray River pink salt or Maldon's fleur de sel
1 3-oz. jar furikake (Japanese rice seasoning)
1 lime sliced lengthwise into four wedges
Directions
Going against the grain, slice the tuna into 4 pieces. You can also have your fishmonger do this for you.
After folding one of the pieces of parchment in half, use 1 teaspoon of the olive oil to lightly oil the inside. Place one of the pieces tuna in the center of one half of the parchment. Re-fold the parchment and pound tuna with a mallet or the underside of a heavy saucepan until it is paper-thin. Repeat with remaining pieces of tuna. Store tuna in refrigerator.
Bring a pot of salted water to a boil. Add 1/2 cup of the frozen edamame and simmer for five minutes. Drain the edamame, let it cool, and shell.
Place the arugula and 1/2 cup olive oil in a blender and blend until smooth. Scrape the puree into a bowl and stir in the rice wine vinegar (making it as acidic as you like) and salt to taste. Place in a plastic squeeze bottle with a small tip.
Open the parchment packages of tuna and invert a piece of tuna on a chilled salad plate with the parchment paper on top. Carefully peel away the parchment, leaving the tuna on the plate. Repeat with remaining pieces of tuna on separate plates.
Drizzle the tuna with 1 teaspoon virgin olive oil, sea salt, and 1/2 teaspoon furikake. Place five small dots of the arugula vinaigrette around the perimeter of the fish. Repeat with each serving of tuna.
Toss 1/2 cup of the shelled edamame with more arugula vinaigrette and place a small mound atop the center of each tuna. Garnish with a lime wedge and serve.
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