Recipe

		Ahi Bruschetta
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.