Marinated Raw Tuna with Edamame Puree and Wonton Crisps

This recipe came from Tyler's Florence's Real Kitchen cookbook.

Wonton Crisps
1/2 cup sesame oil
40 wonton skins

Preheat over to 350 degrees. Brush cookie sheets with sesame oil. Lay skins side by side in a single layer. Bake for 15 minutes. Remove to platter to cool.

Edamame Puree
1 pound frozen soybeans, in their pods
1 Tbsp wasabi paste
1 tsp sea salt
Juice of 1 lemon
6 Tbsp water
2 Tbsp canola oil

Blance soybeans in boiling water for 15 minutes. Drain, pop out of their pods, and put in a blender. Add the remaining ingredients, except canola oil. Puree. Pour in canola oil. Puree until smooth. Refrigerate.

Tuna
1/2 cup soy sauce
2 Tbsp sake
2 Tbsp brown sugar
1 tsp sambal
1 pound sushi-quality tuna, cut in 1/4-inch strips
2 Tbsp toasted sesame seeds

Whisk together soy sauce, sake, brown sugar, and sambal. Arrange sliced tuna in a shallow dish. Pour marinade over the fish and refrigerate for no more than 20 minutes.

Assembly
Put a spoonful of puree on a wonton crisp. Lay a slice of tuna on top. Garnish with sesame seeds.