EDAMAME SALAD WITH SEARED TUNA

Ingredients

• 3 tbsp canola oil
• 2 tbsp yuzu juice or fresh lemon juice
• 1 tbsp sesame oil
• 1 tsp maple syrup
• 1 tsp Thai sweet chili sauce
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 cups frozen shelled edamame, thawed
• 1 cup quartered and thinly sliced English cucumber
• 1/4 cup quartered and thinly sliced radishes
• 1/4 cup diced red bell pepper
• 1/4 cup thinly sliced green onion
• 1/2 lb (0.25 kg) thawed sushi-grade albacore tuna
• Salt and freshly ground pepper*
• 1 tbsp canola oil

Directions

1. To prepare dressing, whisk together 3 tbsp canola oil, yuzu juice, sesame oil, maple syrup, chili sauce, 1/4 tsp salt and 1/4 tsp pepper until blended.
2. To prepare salad, combine edamame, cucumber, radishes, red pepper and green onion in a bowl. Add dressing and toss to combine; set aside.
3. Sprinkle tuna with additional salt and pepper. Heat 1 tbsp canola oil in a medium non-stick frypan over medium-high heat. Add tuna and sear on all sides for rare tuna. Transfer tuna to a cutting board. Slice tuna into 1/4 inch pieces.
4. Serve tuna immediately over salad. Do not keep leftover tuna.