Put 4 tbsp of light miso paste into a shallow dish or deep plate, stir in 1 tbsp of ponzu sauce and 2 tbsp of groundnut oil. Season two 150g tuna steaks with a little black pepper, then lay them down in the marinade, turn and cover with clingfilm. Set aside for about half an hour.
Boil 200g of edamame beans for 10 minutes in lightly salted water, drain them, then blend in a food processor, with 2 tbsp groundnut oil, 2 tbsp of wasabi paste and a little salt. Taste the beans and add more wasabi paste if you wish. You are after a creamy, slightly hot purée.
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