Edamame Salad with Seared Tuna | Blue Flame Kitchen

Ingredients

• 3 tbsp canola oil
• 2 tbsp yuzu juice or fresh lemon juice
• 1 tbsp sesame oil
• 1 tsp maple syrup
• 1 tsp Thai sweet chili sauce
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 cups frozen shelled edamame, thawed
• 1 cup quartered and thinly sliced English cucumber
• 1/4 cup quartered and thinly sliced radishes
• 1/4 cup diced red bell pepper
• 1/4 cup thinly sliced green onion
• 1/2 lb (0.25 kg) thawed sushi-grade albacore tuna
• Salt and freshly ground pepper*
• 1 tbsp canola oil