Seared Albacore With Edamame Miso Puree
By: Sheri Wetherell
Published: June 18, 2009

I stare at food all day. At least recipes and photos of food. Some days I get the "cooking bug" and want to rush home to whip up the various dishes that inspired me, others times I just get a bit overwhelmed by it all. When that happens it's either a quick stop at the market to pick up a roasted chicken or heading home and yanking something out of the freezer. Last night was an "I'm-too-tired-to-cook-and-we-don't-have-anything-in-the-fridge" kind of night. So Barnaby took charge. He opened the freezer, pulled out a bag of edamame (soy beans) and some sashimi-grade albacore tuna, and looked at me and said, "Oh, there's always something in the freezer." My contribution was putting rice and water into the rice cooker, pushing the "Cook" button and pouring us glasses of wine. That's about all the energy I could muster up. True to Barnaby's form, he produced yet another fantastic meal in no time flat. He boiled the edamame, then pureed them with a bit of white miso and mirin.

He gave the tuna a quick sear on both sides, then sliced it thin and laid it on top of the rice. For added color and flavor he sprinkled it with a bit of furikake.

Healthy, delicious and quick! All I had to do was drink my glass of wine and wait!