Ahi Bruschetta Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 raw sashimi-grade ahi tuna block, approximately 4 ounces 1/2 cup edamame puree (recipe below) 1 yellow and 1 red ripe tomato, each sliced 1/4 thick 1 baguette, sliced 1/4" 2 tablespoons fresh basil leaves, julienned 1 tablespoon microgreens 1 tablespoon balsamic vinegar extra virgin olive oil salt and freshly ground pepper EDAMAME PUREE: 16 ounce package frozen, shelled edamame 1/2 cup olive oil 1 lemon, juiced 2 garlic clove salt and freshly ground pepper
			EDAMAME PUREE: Combine all edamame ingredients in a food processer and blend until pureed. May need to add more olive oil if too thick. BRUSCHETTA: Coat the ahi block with freshly ground pepper, then sear on all sides over high heat. Let cool, then cut into the 1/4 slices. Brush bread with olive oil on 1 side and season with salt & pepper, then grill on 1 side only. Spread edamame puree on the grilled bread. Top with a slice each of yellow and red tomato. Top with two slices of seared ahi, then basil. Drizzle with olive oil and balsamic. Plate, then sprinkle with microgreens and a bit more basil.