Portico Tuna with Edamame Mash

Directions Print

1. Place the soy sauce in a pot with the honey and reduce by half. Once reduced, begin adding the cold diced butter and swirl the pan to create a sauce. When complete, place in a warm area and reserve.
2. In a small pot, add the edamame and just enough water to cover. Bring to a boil and then lower to a simmer just to soften the beans. In a blender, puree the edamame and the thawed peas until smooth and creamy. Season with salt and pepper to taste and reserve warm.
3. Season the corn with salt and pepper and roast in the oven or grill. Remove from the cob and place in the bowl with the pickled red onions, sliced Fresno, herbs, and the julienned radish. Season with salt and pepper to taste and reserve.
4. Season the tuna with salt and pepper and sear in a hot pan with 1 tablespoon of oil. Sear for 1 minute on each side. Let the tuna rest before cutting.
5. To plate, add the edamame puree to the bottom and slice the tuna on a diagonal. Place one half on the puree then add the relish then top with the other piece of tuna. Drizzle the sauce on the plate. Enjoy!