Tuna in Crust, Edamame Cream and Sea Asparagus

Method

1. Clean the tuna and cut it into thick slices.
2. Break the eggs and prepare the breading station with panko and breadcrumbs.
3. Dip the tuna slices in the egg, then coat them with the panko-breadcrumb mixture, double breading for extra crunch.
4. Boil the edamame, then shock them in ice water to keep the bright green color.
5. Blend the edamame with a pinch of salt, pepper, olive oil, and sea asparagus.
6. Strain the cream to achieve a smooth texture.
7. Fry the breaded tuna for a few minutes until golden and crispy outside, red inside.
8. Plate the edamame cream and top with the crispy tuna.