Edamame Crusted Ahi Tuna with Daikon Salad Recipe

Name: Edamame Crusted Ahi Tuna with Daikon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 block pieces #1 ahi tuna, 6 ounces each, Salt and black pepper, 2 cups edamame, chopped up, 2 shallots, rough chopped, and more.

Yes, Edamame Crusted Ahi Tuna with Daikon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Edamame Crusted Ahi Tuna with Daikon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions