Cherry tomatoes, edamame purée, red bell pepper coulis, fried shallots

In a food processor, combine the dried porcini mushrooms, salt, and black pepper. Pulse until finely ground. Set aside.

Prepare the Porcini Crust

In a saucepan, bring water to a boil and add the shelled edamame. Cook for 3-5 minutes until tender. Drain and blend with 1 tablespoon of olive oil until smooth. Season with salt to taste.

Prepare the Edamame Purée

Roast the red bell pepper over an open flame or in an oven until charred. Let it cool, peel off the skin, and blend with 1 tablespoon of olive oil and a pinch of salt until smooth.

Prepare the Red Bell Pepper Coulis

Thinly slice the shallots and fry them in a pan with 1 tablespoon of olive oil over medium heat until golden brown and crispy. Drain on paper towels.

Fry the Shallots

Preheat a skillet over medium-high heat. Brush the ahi tuna steaks with the remaining tablespoon of olive oil, then coat them with the porcini mushroom mixture. Sear the tuna for about 1-2 minutes on each side for medium-rare, adjusting the time to your desired doneness.

Cook the Ahi Tuna

On each plate, place a dollop of edamame purée and drizzle with red bell pepper coulis. Slice the ahi tuna and arrange on top, finishing with a sprinkle of fried shallots.

Plate the Dish

Ahi Tuna Steaks

Dried Porcini Mushrooms

Cherry Tomatoes

Edamame (shelled)

Red Bell Pepper

Shallots

Olive Oil

Salt

Black Pepper

Water

Porcini-Crusted Ahi Tuna

Make Porcini-Crusted Ahi Tuna Recipe in just 40m. Cherry tomatoes, edamame purée, red bell pepper coulis, fried shallots

Porcini-crusted Ahi Tuna Recipe

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