Pimentos serves their pan-seared, sesame seed–crusted tuna on a bed of edamame succotash, finished with a soy glaze and a wasabi microgreens garnish.
Adapted from Pimentos Riverside Restaurant & Lounge.
6 ears corn in the husk
½ cup diced pancetta
1 cup cooked edamame
1 cup diced roasted red bell pepper
½ cup diced red onion
2 tablespoons sesame oil
salt to taste
freshly ground black pepper to taste
1 cup soy sauce
1 cup water
2 teaspoons xanthan gum
4 (6-ounce) tuna fillets
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
2 tablespoons olive oil
1. Prepare the succotash. Preheat oven to 400°F. Place corn directly on the oven rack and roast for 20 minutes. Remove from oven. When cool enough to handle, remove corn from the cob and set aside.
2. Heat a large skillet over medium-high heat. Add pancetta and saute until crispy. Add onion and saute a few minutes, until translucent, then add edamame and roasted corn and cook until warmed through. Remove from heat and stir in sesame oil and season to taste with salt and pepper. Set aside.
3. Prepare the soy glaze. In a medium saucepan, bring soy sauce and water to a boil over high heat. Slowly stir in xanthum gum; glaze should thicken. Remove from heat and let cool.
4. Prepare the tuna. Mix black and white sesame seeds together on a plate or shallow bowl. Roll tuna in the seeds.
5. Heat oil in a large skillet over medium-high heat. Add tuna and cook just a few minutes, turning once, for rare; cook longer if desired. Remove from heat, let tuna rest a few minutes, then slice into ½ slices.
6. To serve, divide succotash among 4 plates. Place sliced tuna on top of succotash and drizzle with soy glaze. Top with a small handful of wasabi microgreens and serve.
Makes 4 servings